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Chopped Thai Salad Dupe
Equipment
- 1 Large Bowl
- Vegetable Peeler
- Mason Jar
Ingredients
- 1 Fillet Salmon Wild Caught, large
- 6 cups Kale Chopped
- 3 cups Cabbage Red or Green, shredded
- ½ cup Carrots Shredded
- ¾ cup Pistachios
- 2 Shallots Chopped
- 2 Bell Pepper Red or Yellow
- 1 cup Jicama Peeled, Chopped
- ½ cup Cilantro Chopped
- 1 cup Avocado Oil
- ¼ cup Water
- ¼ cup Coconut Aminos
- 2 tbsp Apple Cider Vinegar
- 2 tsbp Lime Juice
- 2 tbsp Honey or Monk Fruit Optional
- 2 tsp Sesame Oil
- 1 tsp Garlic Powder
- 1 tsp Ground Ginger
- Pepper To taste
- Salt iodized, to taste
Instructions
- Preheat Oven to 400?
- Season Salmon with Salt, Pepper, Garlic Powder, and Paprika and bake for 20 minutes.
- Add 1 tbsp. of olive oil to the bowl of clean, chopped kale and massage for 1-2 minutes.
- Peel bell peppers and cut into thin slices.
- Chop Jicama into small cubes.
- Thinly slice shallots.
- Combine kale, cabbage, bell pepper, carrots and jicama into a large bowl and mix.
- Remove cooked Salmon from oven and slice into even pieces.
- Top with Cilantro, shallots, pistachios, and Salmon slices.
- Combine Avocado Oil, Water, Coconut Aminos, Apple Cider Vinegar, Lime Juice, Honey, Sesame Oil, Garlic Powder, Ground Ginger, Salt and Pepper in large mason jar and shake to make dressing.
- Pour dressing over salad and enjoy!
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