This is the time of year to get outside for my exercise, sit on patios, soak in the sun, and transition my diet to lighter foods instead of the hearty comfort dishes my body craves all winter. Let’s kick off the new season with a salad, shall we? This salad was inspired by one that I tried while we were in San Diego. Though my interpretation of it is quite different, the main elements remain: lots of ginger, super crunchy vegetables, and tons of flavor. This recipe is simple, requiring just 30 minutes to prepare. And it’s full of good-for-you ingredients like kale, green beans, red pepper, cashews, sesame seeds, and carrots. The dressing is cashew butter-based – a recent favorite of mine! Plus, I’ve recognized that not everyone can enjoy peanuts (sad, sad day) and it’s fun to switch it up sometimes. The result is a super creamy dressing infused with tamari (or soy sauce), lime juice for acidity, maple syrup for sweetness, and sesame oil for a slightly nutty flavor. I hope you all love this salad! It’s: HeartyCrunchyVegetable-packedEasy to makeHealthySatisfying& Perfect for spring Make this salad when you’re craving something healthy yet filling for dinner. It’s ideal for preparing ahead of time and bringing along to work or running errands (just keep the dressing separate so the greens remain crunchy and fresh). I also think it would pair well with my Thai Iced Tea and Creamy Thai Carrot Soup with Basil. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistaker on Instagram. We love seeing what you come up with. Cheers, friends!
