Chock full of raw vegetables and bursting with zesty Asian lime flavors, this Almond Asian Lime Salad is the perfect side dish for any Asian-themed meal!
When I posted this Almond Asian Lime Salad in my WIAW post only a few weeks back, I had no idea that so many of you would want the recipe! Granted I was planning on sharing it wether you really wanted it or not, but it’s always so much more rewarding when I know you guys are wanting a recipe!
Plus, this sucker is good. Really, really good.
So remember last week when I was talking about my new found love for raw vegetables? This almond asian lime salad is really what kicked that love into gear. I’ll be honest with you – I didn’t have high hopes for it at first. How can raw vegetables dressed so simply possibly be tasty? Thank goodness I don’t overthink recipes as much as I overthink my workouts.
I think the 1st step to the success of this salad was using vegetables that I know that I like. For instance, I know that cucumber is often paired with Asian-themed dishes, but I can’t stand cucumbers [or pickles for that matter]. I made sure to pick vegetables that were mild enough in flavor to not overpower each other, but sturdy enough to hold up to whatever kind of sauce I wanted to dress them with.
No one likes a limp noodle after all 😉
Now let’s talk about the dressing for this salad, because it’s where the almond-lime flavors come into play. It’s just a simple combination of almond butter, rice wine vinegar, olive oil and lime juice, but hot dang if it doesn’t take this salad from blah to yeah! in half a second. There’s also the slight crunch from the raw veggies and of course the almonds, which gives my texture-obsessed self all sorts of feels. #textureforthewin Who likes boring untexured foods anyway? No seriously, I can’t do one the one texture thing. Yogurt? Needs something crunchy. Soup? Better have some bulk to it. But maybe that’s jsut me….
The only downside here is that Ninja would never in a million years touch this recipe. Raw vegetables aren’t really his thing, not that they were mine either just a few years back, plus I think the coldness of this dish would probably wig him out.
Please don’t be like my husband. Give this recipe a shot. It’s refreshing, light, flavorful, and put together in less than 10 minutes. Seriously, what could be better than that?
- 2 zucchini
- 2 red bell pepper
- 2 large carrots
- 1/2 cup cilantro, chopped
- 1 bunch scallions, diced
- 1/4 cup almonds, chopped
- 2 limes, juiced
- 3 tablespoons almond butter
- 2 tablespoons rice wine vinegar
- 1 tablespoon olive oil
- 1 teaspoon ginger
- Julienne the zucchini, bell pepper and carrots using a julienne peeler.
- Combine in a bowl along with cilantro, scallions, and almonds.
- Combine all ingredients in a small bowl, wisking until well combined.
- Pour over the vegetable mixture, tossing to coat.
- Set salad in the fridge to allow the flavors to marry.
Are you a fan of raw vegetable salads?