Fitness Focus: Sort Of Thai-Leaning Salad

Cooked up on July 8, 2012

Filed under: fitness focus, garden, healthy eating, lunch, pantry, salad, under 1 hour, uses for leftovers, vegan, vegetarian

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So, Dave came home from a business trip Saturday and we decided to have a salad made with what we had in the fridge (Though, we still did walk to New Seasons to get a loaf of bread). So, I took stock of what we had in the house – which really is a lot right now. Plenty of spinach. A few various veggies, tomatoes and an avocado. Plenty of herbs in the backyard. Leftover bulgur. I first thought about leaning Mexican, but then remembered that I had a can of coconut milk in the cupboard. That sealed the deal – we were going with Asian (ish).

 

Here’s what I came up with. It’s got a dressing that contains coconut milk, soy sauce, and a few other fun things, but most importantly: lime and basil. Oh, also, it is vegan. We aren’t vegans or vegetarians, but as I have mentioned before, we don’t eat a huge amount of meat, and this one just ended up this way.

For the salad, for two:

  • Four cups of greens, torn to small pieces. We used spinach in one round and lettuce in the other
  • 2 carrots
  • 1 zucchini
  • 1 tomato
  • 1/2 avocado
  • 1 Tbsp. lime juice
  • 2 cups cooked bulgur wheat (for directions on how to prepare it, see this post from last week)

And for the dressing (this makes enough for four, but it is also an excellent dipping sauce for bread)

  • 1/2 cup coconut milk
  • 1 Tbsp. soy sauce
  • 3-4 medium basil leaves, chopped or chiffonaded
  • pinch of salt
  • 1 tsp. brown sugar
  • Pinch of red pepper flakes
  • 1.5 Tbsp. lime juice

If you prefer to dress the salads en mass, combine all salad ingredients in a large bowl If not, plate individually, layering each ingredient. Personally I think dressing en masse would make this one a little overwhelming.

Combine all of the dressing ingredients in a liquid measurement cup and use a whisk to combine. Taste test to see if the salt content is good – you can add either more salt or more coconut work to combine. Season liberally with cracked pepper and a little bit of salt.

I served this salad with fresh bread and a little pot of olive oil, lemon olive oil (just a Tbsp. or so), more basil and lots of cracked pepper.

1 Comment »

  1. I love the idea of that dressing…coconut, lime, soy..it sounds like it’s bursting with flavor.

    Comment by Cathy @ Noble Pig — July 9, 2012 @ 9:54 pm

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