February 9, 2018
I love fresh spring rolls. Full of herbs, beautiful vegetables and – most often in my experiences – a delicious peanut sauce. I used to buy rice paper and make spring rolls at home regularly. However, I’ve grown lazy and found a culinary shortcut: by tossing all the ingredients in to a bowl, you can incorporate all the same flavors and create a beautiful salad! Less manual labor, same great taste!
This recipe can be easily made vegetarian by eliminating the chicken. It is chalk full of protein and healthy fats, making it a particularly fulfilling meal for any taste buds!
Whole30 Chicken Spring Roll Salad with Almond Butter Vinaigrette
Ingredients
- 2 C. sliced grilled chicken breast
- 2 -10 oz bag of greens (I suggest an Asian Mix or TJ's Cruciferous crunch mix. If you cannot get an asian mix I suggest using at least one bag of chopped cabbage with your choice of greens)
- 1 cucumber, sliced
- 1. avocado, diced
- 1/2 C. almonds, chopped
- 2 Tbsp fresh mint, chopped
- 2 Tbsp fresh cilantro, chopped.
- Optional Garnish: sesame seeds.
- Almond Butter Vinaigrette
- 3 Tbsp rice wine vinegar
- 2 Tbsp almond butter
- 2 Tbsp coconut aminos
- 1 Tbsp lime juice
- 1 garlic clove, minced
- 1 tsp grated ginger
- 1/4 tsp crushed red pepper
- 1-3 Tbsp Water, add for desired consistency
- Salt & Pepper to taste
Instructions
- For Vinaigrette: Whisk all ingredients to combine. Add water, 1 tablespoon at a time until you have reached desired consistency.
- In a large salad bowl. Combine your salad ingredients.Toss the salad with the dressing.Serve chilled. Leftovers can be stored in the fridge. Vinaigrette can be kept for 7 days. For best results, keep the leftover salad and dressing separate until ready to serve.
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