Thai Salmon Rainbow Salad. Prep your delicious, healthy lunch alongside Karen Porter, Holistic Nutritionist & Wellness Coach. Mann's Rainbow Salad contains cauliflower, broccoli, carrots and cabbage, and paired with their Kohlrabi 'Linguine', it makes this Thai salad so easy to throw together. This salad is rich in vitamins A and C and low in carbs and calories. Not only is it quick to make but so full of flavor. By choosing foods from every colour of the rainbow, you maximize the number of different micronutrients you're consuming.
I usually top it with a can of tuna or salmon, or a three bean salad I make myself.
Dress with peanut sauce for a flavorful, healthy, plant-based meal!
Sometimes a salad can change your life.
You can cook Thai Salmon Rainbow Salad using 18 ingredients and 3 steps. Here is how you cook that.
Ingredients of Thai Salmon Rainbow Salad
- Prepare of For the salad:.
- Prepare 2 of salmon steaks.
- It's 1/2 of small red cabbage shredded.
- Prepare 1/2 of small green cabbage shredded.
- Prepare 1 of avocado diced.
- You need 1 of mango peeled and diced.
- Prepare 1 of carrot grated.
- You need 1 of red pepper diced.
- It's 1/2 of red onion finely sliced.
- Prepare of For the dressing:.
- You need 2 tablespoons of peanut butter.
- You need 3 tablespoons of boiled water.
- Prepare 2 tablespoons of rice vinegar.
- You need 2 tablespoons of gluten free soy sauce.
- You need 1 tablespoon of honey.
- It's 1 tablespoon of lime juice.
- Prepare of few flakes of dried chilli.
- It's of salt and pepper for seasoning.
Might I suggest this is one of them? If you're a salad hater or think they're for rabbits, meet my Blissed-Out. This Rainbow Thai Chicken Salad is full of amazing colors and flavors, it is topped with a heavenly peanut dressing, and it is also naturally gluten-free. I have been a Thai chicken salad lover for years, with Panera's version actually being one of my favs.
Thai Salmon Rainbow Salad instructions
- Season the salmon steaks with salt and pepper and cook on a medium heat in a shallow pan for about 4-5 minutes on each side Make up the rainbow salad by chopping up the green and red cabbage, avocado, mango, carrot, pepper and onion.
- In a small bowl make the dressing by stirring together the peanut butter, boiled water, rice vinegar, soy sauce, honey and lime juice Add in a few chilli flakes and season with salt and pepper Beat until it makes a smooth sauce.
- Stir the dressing through the rainbow salad Flake the salmon into large chunks Stir through the salad and serve.
Season the salmon fillets with salt. Heat a frying pan over high heat. When the pan is hot, add the oil to the pan. Thai Crunch Salad with Thai Peanut Dressing is a light and healthy gluten-free salad recipe that's packed with savory flavor. An easy recipe for Rainbow Thai Salad.