Thai Rainbow Salad with Ginger Almond Dressing


INGREDIENTS

  • 1 cup cooked and cooled forbidden black rice
  • 1 cup cubed yellow mango
  • 1 cup shredded purple cabbage
  • 1 diced red bell pepper
  • 2 cubed firm avocados
  • 4 finely chopped green onions
  • 1 bunch finely chopped cilantro
  • 1 sliced English cucumber
  • 1 large bunch kale, chopped and drizzled with 1 tsp EVOO and juice of 1 lemon

    GINGER ALMOND DRESSING

    • 3 fresh limes, juiced
    • 1/4 cup orange juice
    • 1/4 cup rice vinegar
    • 1/4 cup unsweetened almond butter
    • 2 tablespoons of minced ginger
    • 2 tablespoons of maple syrup (or stevia)
    • 1 tablespoon of chili garlic sauce
    • 1/4 cup water

    DIRECTIONS:

    • Rinse the cooked and cooled forbidden black rice with cold water for 30 seconds. Drain and dry thoroughly.
    • In a large bowl, add all the ingredients except for the chopped kale. Mix them well to combine.
    • Massage the chopped kale for 30 seconds or until it becomes tender, then place it in serving bowls. Top it with the salad mixture.
    • Put all the ingredients for the Ginger Almond Dressing in a blender and purée until smooth and creamy. Alternatively, mix by hand. Adjust the sweetness, tartness, and spiciness to your liking.
    • Toss the salad with the dressing right before serving. Enjoy!

      SERVING: 1

      SERVING SIZE: 1

       

      Calories Carbs Fat Protein Fibers
      600 41 12 45 0