Spicy Thai Salad

butterfly Serves: 4

Written By Eydie Desser


Love This Recipe?

Share It!

A refreshing raw food salad, filled with colorful herbs and vegetables, this Spicy Thai salad is perfect for the summertime heat.  Salt, oil, vinegar and sugar free, you can have as much as you like guilt free!


For the Spicy Thai Dressing:

(Makes 1 cup)

  • ½ avocado, seeded and peeled
  • ½ cup water
  • 4 tablespoons lime juice (2 limes)
  • 1 kaffir lime leaf, finely chopped  (optional)
  • 2-3 tablespoons chopped cilantro
  • 2-3 tablespoons fresh basil leaves, sliced
  • 2 pitted dates (I use Medjool)
  • 1 tablespoon peeled and minced ginger root
  • 1 large garlic clove, peeled and, chopped
  • ½ - 1 red chili, such as fresno, or a serrano, seeded and finely chopped (use more for a spicier dressing)
For the Thai Salad:
  • 2 cups shredded romaine lettuce 
  • 2 cups spiralized, or thinly sliced with a peeler  
  • English cucumber  (the long cucumbers wrapped in plastic), or other cucumber  
  • 1 red bell pepper, seeded and very thinly sliced 
  • 1 cup grated carrots (using large holes)  
  • ½ cup fresh basil leaves, chiffonade (finely sliced) 
  • ½ cup chopped fresh cilantro 
  • ½ cup finely sliced green onions (white and light green parts)
  • 1 cup broccoli sprouts


Make the Dressing:

Place all of the ingredients in the bowl of a food processor, or blender and

blend until smooth.

Compose the Salad:

Place the chopped romaine lettuce in a serving bowl.  

Add spiralized cucumber noodles, red bell pepper, carrots and green onion on top of the noodles.  Sprinkle salad with cilantro, basil and green onions.

To Serve:

Pour salad dressing on top and toss to combine.  Adorn with broccoli sprouts.

Love This Recipe?

Share It!