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Chopped Thai Salad

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Chopped Thai Salad

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Ingredients

1/3 cup olive oil

2 cloves garlic, peeled

2 tablespoons low sodium soy sauce

1 tablespoons balsamic vinegar

2 tablespoons honey

1 tablespoon sesame oil

1 tablespoon lemongrass paste (ginger would also work)

a squeeze of lime juice

pinch of pepper (pinch of crushed red pepper if you want a kick)

1 tablespoon grated ginger (optional)

10 ounces frozen shelled edamame

4-5 cups baby kale

2 large carrots

1 full bell pepper (combination of red, yellow, orange)

1 cup cilantro leaves

3 green onions

¾ cup crushed peanuts

Instructions

1

Place all the ingredients for the dressing in a food processor and process until smooth, creamy texture. Taste and adjust to fit your preferences. Set aside.

2

Cook the edamame per instructions.

3

While you're waiting for the edamame to cook, slice up the kale, carrots, peppers, cilantro leaves, and green onions into thin strips or shreds.

4

Once cooled, chop the cooked edamame into chunky pieces.

5

Assemble salad to your liking. You can either toss it with the dressing or if you are presenting it, place all veggies in together like a chopped salad, and serve with dressing on the side.