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!

• ½ avocado, seeded and peeled
• ½ cup water
• 4 TB lime juice
• 1 kaffir lime leaf, finely chopped  (optional)
• 2-3 TB cilantro, chopped
• 2-3 TB fresh basil leaves, sliced
• 2 pitted dates (I used Medjool)
• 1 TB peeled and minced ginger root 
• 1 clove garlic, chopped
• ½ – 1 red chii, 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 or Persian cucumber
• 1 red bell pepper, seeded and very thinly sliced
• 1 cup grated (on the large holes) carrots
• 1 cup broccoli sprouts
• ½ cup fresh basil leaves, chiffonade (finely sliced)
• ½ cup chopped fresh cilantro
• ½ cup finely sliced green onions (white and light green parts) (optional)

Make the Dressing:

1- Place all of the ingredients in the bowl of a food processor, or blender and blend until smooth.

Compose the Salad:

1- Place the chopped romaine lettuce in a serving bowl.  

2- Add spiralized cucumber noodles, red bell pepper, carrots and green onion on top of the noodles.  

3- Sprinkle salad with cilantro, basil and green onions, if using.

4- Pour salad dressing on top and toss to combine.  Top with broccoli sprouts.