Thai Crunch Tahini Salad
I know Thai salads are usually made with peanut butter…but my boyfriend is allergic, so I went with Tahini in place of the peanut butter. Let me tell you, it did not disappoint!!! His peanut allergy, also meant no crunchy peanuts to top it- but instead toasted almond slices.. and again… these did not disappoint. In my opinion the sauce and the toasted almonds make this salad.
For the bed of greens I had arugula and spinach on hand, but romaine lettuce or other greens would also be a great choice. Use what you have available.
Thai Crunch Tahini Salad
Ingredients
- 3 Cups of Greens (I used Spinach and Arugula, but Romaine would also be great)
- 1 Shredded Chicken Breast
- 1/2 cup mandarin oranges (I used a clementine instead, bc I wanted fresh fruit!)
- 1/2 cup toasted almond slices
- 1/2 cup chopped cilantro
- 1/2 cup matchstick carrots
- 3 Tablespoons Tahini
- 2 T Coconut Aminos
- 2 T Sesame Oil (I did 1 T Sesame, 1 T Olive Oil)
- Juice from 1/2 Lime
- 1/2 Tablespoon Date syrup
- 2 Tablespoons of water (to thin, can use more or less depending on preferred thickness)
Instructions
- Assemble your salad ingredients. (See notes for toasted almonds) Set aside.
- Mix your dressing ingredients together, adding the water last. Adjust the water (more or less) depending on your desired viscosity. For a thicker dressing, use less water, for thinner, continue to add water 1 tsp at a time, until you reach your desired consistency.
- Dress your salad, and toss. Separate into salad bowls and enjoy!
Notes
To make toasted almond slices, heat a medium pan over low-medium heat. Stir the almonds every few minutes to avoid burning. Once the almonds become fragrant and slightly browned and toasted, remove from heat and let cool. They should have a nice roasted flavor and be nice and crunchy!
