Modified Pad Thai with Ginger Citrus Dressing

I hope you experimented with the Cilantro Walnut Pesto.  It is the season for PESTO!!!  I have more walnuts soaking to make another batch tonight. You can use pesto for dipping, spreading on sandwiches, as dressing for salads or as flavoring in soups.   

Today I was going to make a big bowl of Pad Thai with my Ginger Citrus Dressing but once i made the dressing i was craving another nutrient-dense bowl of sprouts and greens.  So i made a big bowl of sunflower sprouts, alfalfa sprouts, arugula and mixed salad greens.  Next, i made zucchini noodles (approximately 1/2 a large zucchini) and added carrots, tomatoes, red peppers and radishes.  Next, i poured my dressing on top and tossed!!  Delish!!  Another flavorful meal!! 

 

 I love to load on the dressing!!!!

The below recipe is for the pad thai in which you use approximately 3 cups of zucchini pasta.  Or you can choose to do what i did today and add it to a big sprout green salad!!  

Pad thai with ginger citrus dressing

Dressing:

½ cup oj (fresh squeezed from organic oranges)

1/2 cup coconut meat (exotic superfoods)

½ cup cilantro

½ cup scallions

2 tbsps lemon juice

3 leaves sage

1 large clove garlic

1/2 inch ginger

1 ½ tbsp. tahini

sea salt and pepper to taste

cayenne to taste

Pad Thai Salad:

3 cups zucchini pasta

½ cup shredded carrots

1/3 red pepper sliced thin

 Add dressing to salad and toss.  Place on bed of arugula and garnish with sunflower sprouts.

Sprout Green Salad

1 handful sunflower sprouts

1 handful alfalfa sprouts or sprouts of choice

1 handful arugula

1 handful mixed salad greens

1/2 zucchini made into zucchini pasta 

1/4 cup carrots, chopped

2 radishes, diced

1/2 red pepper, diced

5 grape tomatoes

Add dressing to salad and toss!!

Enjoy!!!  

kelly