February is one of the coldest months here in Colorado. And it is COLD today. I was really craving this salad this week and thought sharing it with you would be a just the right thing to do! This salad is ideal to make late summer because zucchinis are bursting out of our gardens (literally) and spiralizing is such a fun and satisfying way to eat up those zuchinis.
Pad Thai salad:
- 2 cups shredded cooked chicken
- 2 zucchinis, spiralized
- 1 cup shredded carrots
- 1 cup thinly sliced purple cabbage
- 1/3 cup sunflower seeds (roasted or raw)
- 1/4 cup chopped parsley or cilantro
- 1 red bell pepper, sliced thin
- 1/4 cup sunflower seed butter (plain, unsweetened and feel free to sub almond or peanut butter)
- 1/4 cup freshly squeezed lime juice
- 1 Tbsp minced ginger root
- 1 garlic clove minced
- 1 Tbsp coconut aminos
- 2 tsp toasted sesame oil
- pinch of sea salt
- 2 Tbsp water or olive oil (optional)
- Combine sauce ingredients in a bowl and mix well then set aside. If you prefer less chunky sauce you can use a food processor but it is not necessary. To toast the sunflower seeds, heat pan and toss in seeds for just a couple of minutes with a pinch of salt, then set aside.
- If using chicken, I prefer to buy an organic roaster chicken and shred the breast meat for this salad. It is easy and comes together quickly. If you are using raw chicken, then approx 2 chicken breasts should be enough. Bake in oven at 375 degrees for about 20 minutes or until cooked through. Once cool, shred and set aside.
- Prep veggies accordingly and toss with the sauce in a large mixing bowl with tongs to coat everything. Add chicken and continue to toss.
- Serve with toasted sunflower seeds and sprinkle cilantro or parsley as garnish.