Weekly Winner:  Crispy Crunchy Healthy Goodness

It occurred to me that perhaps after my last several posts, I should lighten things up a bit. I’m also constantly on the lookout for healthy entrée salads for some of my clients and wanted to try this Pad Thai Salad out.  Glad I did.  It was the surprise hit of the week (and much needed after lasagna, meatloaf, and queso gravy!).  It also did something I thought might be impossible…it got my husband to willingly eat zucchini! Bonus!

So I know I clipped this recipe within the last few week, but after several internet searches I simply could not find the source for this dish (I’ve got to get better at writing the magazine’s name on the pages I tear out!) Even though no credit can be given I know for a fact I’ll be making this many, many times.  I’m also looking forward to tinkering around with it a bit – adding more veggies and switching things up.

The dressing has a nice zip to it and there’s a welcome chew from the noodles so it doesn’t seem like your just eating a bowl of raw veggies. It’s one of those dishes that you just keep picking at, eating another bite when you think you’re done. But since it’s basically all veggies — go ahead and take another bite or two! Another strange thing about this recipe is that it says it serves 3.  What recipe have you ever seen that says it specifically serves 3? But you know what, we had leftovers after hubby and I had lunch.

Pad Thai Salad

Serves 3

Ingredients:

2 large zucchini

2 large carrots, peeled

3-1/2 oz buckwheat (soba) noodles

4 Tbsp olive oil

1-1/2 Tbsp almond butter

1 Tbsp tahini

1-1/2 tsp maple syrup

1-1/2 tsp tamari

Juice of 1/2 a lemon

1-1/2 cloves garlic

1/2 tsp cayenne pepper 1 red pepper, thinly sliced

2 Tbsp sesame seeds

1/4 cup cashews

1-1/2 tsp chopped mint

Procedure:

Using a vegetable peeler, cut zucchini and carrots into long strips.

Cook noodles according to package directions; cool slightly.

In a blender or food processor, purée olive oil, almond butter, tahini, syrup, tamari, lemon juice, garlic, cayenne and 4 Tbsp water until smooth.

In a bowl, toss zucchini, carrots, noodles, red pepper, sesame seeds and cashews with dressing to combine.  Divide among 3 plates; garnish with mint.

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