Here’s the thing about salad… and Mondays.
Yes, they are typical to put together, BUT the way I do it is it a little different than the way some may do it.
Monday’s can be pretty rough (at least for me), so instead of a salad with boring lettuce and a dressing that lacks flavor, you know, the ones that make you wish it was Friday again and eating the cheesiest of pizzas. The way I do a salad is worthy of a Friday night meal…but still healthy!
Because in my opinion, that is the only way to do salad. And Monday.
This salad has some of my all time favorite flavors. Especially now that it is summer, Thai food just screams summer food to me.
I mean can we just look at the beautiful colors going on in this salad for a second? Gosh, I just love the colors. They make me smile.
So, there is kind of a lot going on here.
Let’s just start with the salad base. I was at the grocery store and they had this huge box of baby kale with an even huger (is that a word?) mark down sticker on it. Of course I had to go check it out. You guys, this baby kale was the cutest. Not a bad leaf in sight. Obviously, I snatched that box up before anyone else even knew it was there.
But then, when I got home, I didn’t know what to do with the baby kale. I thought “Oh NO! I have all this cute baby kale. What do I do with it?”.
From there I just decided to throw it in a big bowl and stare at it for a while. Then I went to the pantry, grabbed a handful of my all-time favorite Thai ingredients (my homemade sweet Thai chili sauce included – because I cannot get enough of it) and started mixing things. Then I knew I was going Thai all way with this one.
I had also bought some flank steak at the store, so that was going in too. Aside from the steak there had to be tons and tons of veggies. I can never get enough veggies and fruits – love them, but I bet you already knew that.
I also threw in some hard-boiled eggs because I had some in the fridge since my little sister Asher eats like six a day. NO JOKE. The little five-year old loves hard-boiled eggs. Honestly, she practically survives off them. We better hope those little chickens of ours can seriously crank out the eggs. We shall see soon…
Once I had all the veggies and kale in a bowl, I just looked at it. It seemed to be missing an element. Then I remembered the edamame in the freezer. YES. Just what the salad needed.
FYI, I recommend buying the shelled edamame. I think I spent thirty minutes of my day shelling edamame. So boring.
For the dressing I wanted to keep it simple and light, but still somewhat creamy. I went with a tahini based dressing because I never use tahini and wanted to do something a little different. So glad I did, this dressing is one of my most favorites. It is so good. If you are a dressing lover, I highly recommend doubling it. You are going to want it all for yourself.
As for the cashews? Well, I think every salad needs a good crunch factor and nuts are my go to. Especially cashews, they are my favorite. So to top it all off, I took my cashews and went and added some sesame oil, chili powder and lime to the mix. Pure perfection atop a salad if you ask me.
Wow, I am realizing I just talked your ear off about this salad. And on a Monday too! Ugh. So sorry, I am clearly very excited about this meal. It’s a new favorite and I know it may seem like it has a lot of ingredients, but I promise the recipe comes together so quickly. TRUST ME. You have to try this one.
I can guarantee it will spice up your Monday!