I’ve decided its time to actually start thinking about getting some of this baby weight off. You know, now that she is 6 months old… Haha. Well to be truthful I have been thinking about this before now (since I have exactly 2 jeans and 4 shirts that fit me…) but have been unable to do anything about it because Joel has been working crazy hours and I’ve literally been in survival mode. But now that Joel is back to a semi-normal schedule (no more night shifts!!!), the weather is nice so Ladybug can play outside, and Munchkin is old enough to theoretically play in her play gym in the kitchen instead of attached at my hip, I can actually put some effort into cooking a healthy dinner!
This past summer I became addicted to big dinner salads, the kind with 18 different ingredients and yummy homemade dressings. But with the advent of winter (and new baby and husband working nights) we totally forgot about making a salad. Didn’t even cross our minds. Except for maybe thinking “I can’t wait for summer and salads!” Because, you know, you can’t possibly eat a salad in the middle of a winter snowpocalypse. It just isn’t done.
So, this salad. Its super yummy! I love thai food because there are always so many wonderful flavors just crammed together . And this salad is no exception – its definitely got flavor coming full force at you. We loved it!
Thai Kale Salad with Chicken and Peanut Dressing
- 2.5 TBSP creamy peanut butter
- 2 TSP + 2 tsp apple cider vinegar
- 1 TBSP extra virgin olive oil
- 2 tsp honey
- 1 1/2 tsp soy sauce
- 1/2 tsp orange zest
- 1/2 tsp grated ginger
- 1/4 tsp grated garlic
- 3 TBSP chopped fresh cilantro
- 1 head kale, stemmed and chopped
- 1 cup shelled edamame beans
- 1 red bell pepper, diced
- 2 carrots, thinly sliced
- 1/3 cup chopped peanuts
- 1/2 cup cooked and shredded chicken
(Adapted from Edible Perspective)