Summer Pad Thai Salad with Creamy Asian Dressing

Now that the weather is heating up, we find ourselves turning to lighter fare, like salad and raw or lightly cooked preparations of veggies.

One way to make a fun salad is to break out your spiralizer and turn zucchini, cucumbers, carrots, and jicama into thin noodles!

Our Summer Pad Thai Salad with Creamy Asian Dressing will be your new go-to salad for the entire summer (even though summer isn’t officially here yet, it’s hot enough to feel like it)! Not only is it colorful (use the purple carrots; trust us, you’ll get a lot of questions about them), but it’s so versatile. If you don’t have a particular ingredient on hand, don’t worry, swap it for something you DO have. 

No almond butter (or are allergic)? Use cashew or peanut butter OR tahini or sunflower seed butter (we love 88 Acres the best).

No cucumbers? Use zucchini! (just don’t cook them).

Add some sprouts!

Swap out the almonds of any other nut you like – cashews, peanuts, pecans – OR add some seeds for more crunch. We’re particularly fond of hemp hearts from Manitoba Harvest.

You can make this salad vegan by swapping out the shrimp for organic, sprouted extra firm tofu or organic edamame.

Or, if fish isn’t your game, then add some shredded or grilled chicken.

See? Very versatile.

Let  us know how you like this salad and if you made any swaps, which ones you use!

Happy eating!