A colorful chopped salad inspired by fresh ingredients and bold Thai flavors
As much as I love salads, they can become tiresome after a while. I love my greens, so I try to shake things up now and then by introducing new flavors into my salad routine. Chopped salad has become a borderline obsession with me lately, so when a friend described their favorite chopped Thai salad, I was instantly inspired.
This recipe combines a rainbow of colorful, nibble-sized veggies with a pop of tart fruit, sour pickles, and aromatic cilantro. For the dressing, I chose a simple vinaigrette inspired by Thai peanut sauce. The result is a super-satisfying sweet and savory flavor explosion. I topped my salad with marinated tofu, but it would really well with pretty much any cooked protein. Grilled chicken or shrimp would be wonderful.
Feel free to play with the texture of the dressing a bit as it is a little thicker than you might be used to. You can thin it out by adding a little extra water, lime juice, or vinegar. Crunchy peanuts add a little extra texture to this chopped salad. I would love to try using crispy noodles or fried onions instead.
Have you fallen in love with chopped salads too? If so, I’d love to hear about your favorite recipes! Maybe leave me a link in the comments below?