Cooking in bulk is a great way to prepare portable lunches. This salad is robust enough to prepare in advance and can be tweaked to match your overall protein and carb requirements. How much protein do you need? Find out here.
If you want to increase the carbohydrate content, add in cooked buckwheat noodles. Using a spiralizer to create long vegetable noodles is also a wonderful way to add fiber and a lot of nutrients. Without a spiralizer, you can also use a swivel potato peeler.
I N G R E D I E N T S
Prep time: 15 minutes
1 carrots, spiralized or julienned
3 zucchini, spiralized or julienned
1 red bell pepper, sliced thinly
1 yellow bell pepper, sliced thinly
sliced cherry tomatoes
2 Tbsp salted and toasted cashew nuts
Handful of some type of sprouts (mung bean, alfalfa, broccoli, pea)
Handful of leafy greens (ie: baby spinach, arugula, watercress)
Handful of cilantro leaves, chopped
4 poached salmon fillets
Pad Thai Dressing
4 Tbsp almond butter
Juice and zest of ½ lemon
1 garlic clove, minced
2 Tbsp tamari soy sauce or liquid aminos
1 tsp ground cumin
Pinch of chili flakes
1/3 cup water
D I R E C T I O N S
1. First, make the sauce. Place all ingredients in a blender. If needed, add a little water. The consistency should be thick-ish.
2. Place all the ingredients for the salad in a large bowl. Keep the dressing in a separate container so your greens and veggies don’t become soggy before you eat them.
3. Spoon into containers and top with the salmon fillets.
calories: 461, protein: 39g, carbohydrates: 11g, sugar: 8g, fat: 29g
Recipe courtesy of Christine Bailey, Institute for Functional Medicine 2017 Annual International Conference