Gastography

Bold in flavor, this Thai-inspired chopped salad is great for a make-ahead lunch.

gluten-free, vegetarian, vegan, paleo, low-carb

Thai Chopped Salad

2 medium roasted beets, skinned and chopped

1 large carrot, diced

1/2 cup cilantro, chopped

7-8 English breakfast radishes, diced

3 cloves garlic, minced

1 thumb ginger, minced

1 head romaine, ribboned

2 large scallions, chopped

3 Tbsp lime juice

1 tsp maple, date or coconut syrup

1/4 cup nut butter

2 Tbsp coconut aminos, soy sauce or tamari

1 big pinch cayenne or other spicy ground pepper

1 tsp sesame oil

Flake salt & black pepper

1/2 cup toasted nuts – peanuts, almonds, or whatever kind of nut butter you used

In a large salad bowl, whisk together the peanut butter, lime juice, syrup, salty sauce, sesame oil and spicy pepper to form a dressing. If this ends up being a touch thick, thin out with a splash or two of water.

Add the veggies to the bowl and toss.

Add the lettuce and toss again.

Serve topped with flake salt, cracked pepper and roasted nuts.

Makes enough for 4 if your head of romaine is large