Pad Thai Salad Recipe
Pad Thai gets a vegetable-heavy Paleo makeover in this quick and delicious salad variation.
Servings 1 people
Calories 887kcal
Cost 10
Ingredients
- 1 cup cooked chicken shredded (optional)
- 1 cup cabbage shredded
- 2 cups of mixed greens
- ½ bell pepper sliced
- ½ cup bean sprouts
- ¼ cup chopped nuts of your choice
- 2 green onions chopped
- 2 small chili peppers diced (optional)
- 1 egg lightly beaten
- Cooking fat
Ingredients for the dressing
- Juice of ½ a lime
- 1 clove garlic minced
- ¼ teaspoon ground ginger
- 2 tbsp. almond butter
- 2-3 tablespoon coconut or almond milk
- 1 tbsp. extra-virgin olive oil
- Sea salt and freshly ground black pepper
Instructions
- In a small bowl, combine all the ingredients for the dressing, mix well, and season to taste.Juice of ½ a lime, 1 clove garlic, ¼ teaspoon ground ginger, 2 tbsp. almond butter, 2-3 tablespoon coconut or almond milk, 1 tbsp. extra-virgin olive oil, Sea salt and freshly ground black pepper
- Melt some cooking fat in a small skillet placed over medium heat and cook the egg for 3 to 4 minutes while scrambling it.Cooking fat, 1 egg
- In a bowl, combine all the ingredients for the salad, and add the chicken on top.1 cup cooked chicken, 1 cup cabbage, 2 cups of mixed greens, ½ bell pepper, ½ cup bean sprouts, ¼ cup chopped nuts, 2 green onions, 2 small chili peppers
- Pour the dressing over the salad and serve.
Nutrition
Calories: 887kcal | Carbohydrates: 26g | Protein: 56g | Fat: 66g | Saturated Fat: 9g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 29g | Trans Fat: 0.02g | Cholesterol: 269mg | Sodium: 253mg | Potassium: 1283mg | Fiber: 10g | Sugar: 10g | Vitamin A: 3657IU | Vitamin C: 132mg | Calcium: 276mg | Iron: 7mg