Kk guys, as some (or all) of you saw on my Instagram (PLUGGING IT RIGHT HURR: @kellyinthekitch), this afternoon, I simultaneously accomplished the ULTIMATE LEVEL OF #lunchgoals & #saladgoals (Oh, how I love a 2 for 1! #imajew). No but seriously, this was pure awesomeness.
Here, you have my Very Chopped Thai Spinach & Turkey Salad with a Sesame Maple Soy Vinaigrette creation (P.S. Side note, one of many LAWLZ: I am completely & utterly amazed at how creative I have become in the kitch. The same can happen to you. There is hope, guys. A very large glimmer of hope. JUST FOLLOW MY LEAD (come on, just follow my lead). No, but really, keep cooking up my recipes & your creative mind will develop beyond words. PROMISE BABES! (This will require you, however, to pause that Netflix binge. Are you capable? You can do this. JUST GET UP!).
OKAY, back to the salad, you will thank me for this recipe but you will probably also use me. This is by far the most DELISH salad ever. Literally though, guys, if I had to pick ONE, just ONE, salad to eat for the rest of my life, this may just take the cake. NO JOKE. #TROPHYSALAD? No, but right after I finished this baby, I was already thinking about the next time I would eat it (Uhm, like tomorrow?). I devoured it then thought about it right away – if that’s not a sign for you people, then I don’t know what is.
SO MANY FLAVOURS. SO RIDICULOUSLY DELISH. SO COLOURFUL. SO FUN. SO CHOPPED (the ONLY annoying part about this baby, I know. But, SO SO worth it).
OH AND SPINACH!!! The base of this salad is spinach. Like hello. Talk about feeling like the most awesomely-super-healthy person ever after you eat it. It’s filling in the best possible way, a.k.a. not in a way that you need to unzip them jeans or put on them fat pants & complain “Why did I just eat thattttt?”. If you’re not all into spinach yet (It’s too good for you not to be, but just in case), this recipe is the PERFECT place to start. You will be all over spinach after your first bite, I SWEAR (And I, for one, will be a very jealous person because spinach is my babe. You can have kale. Kale is my side babe. We can share him).
HAVING SAID ALL OF THIS (Yes, I talk a lot. I ramble. Whatevz), I’m not going to lie, I called this a chopped salad for a reason… there is a lot of freaking chopping involved but as I said, it’s so so worth it. JUST TRUST ME & GET CHOPPING.
I literally could not wait to tell you guys how to whip up this wonderful-ness. After all, you deserve a yummy drool-worthy salad every once in a while too. I’m not selfish, I swear!!!
P.S. The ingredients list (THAT I AM ABOUT TO REVEAL, I SWEAR) will give you about 4 servings of salad (Obvs it depends if you have issues with portion control. I certainly do & I certainly ate enough for two, but once again, WHATEVZ). Even if you have leftovers (but you won’t), all the ingredients will become so marinated and yummy overnight that you won’t even care that you’re eating day old salad when sitting at your desk at work the next day counting down the minutes until 5:00 PM. JUST MAKE SURE that you get to the fridge first in the morning so that your bf/hubs/wifey/fiancé(e)/kiddies or whatever else don’t snag the leftovers FIRST (OMG, my worst nightmare) & IF YOU BRING THIS BABY TO WORK, hide it at the back of the fridge or by lunch time, you will no longer have a lunch (#robbed).
Okay, okay, INGREDIENTS:
For the dressing, you will need:
- 1/3 cup of canola oil;
- 3 cloves of garlic, peeled (MMMM… garlic breath FTW);
- 3 tbsp. of soy sauce or soy sauce alternative (I use Bragg’s Liquid Aminos Soy-Free Seasoning, but you can really use any type of soy sauce or even tamari);
- 2 tbsp. of water;
- 2 tbsp. of natural organic rice wine vinegar (I use Nakano);
- 2 tbsp. of organic pure maple syrup or organic pure agave nectar (Honey could also work well here but personally, I love the combination of maple with WAIT FOR IT….
- 2 TBSP. OF SESAME OIL (GAH, life!!!!! Sesame oil, why must you taste so good?). I use Maison Orphée organic toasted sesame oil.
NOW, FOR THE BEAUTY THAT IS THIS RAINBOW-IN-A-BOWL-THAT’S-TOO-GOOD-TO-BE-TRUE:
- 5 cups of spinach (Or Kale. Please use kale. Don’t take my babe away from me), CHOPPED (chop it LITERALLY as finely as you can… basically, chop until your hands hurt & you just “can’t even”);
- 200g of oven-roasted turkey breast, CHOPPED into cute little cubes!;
- 3 large carrots, GRATED;
- 2 bell peppers, CHOPPED (Please refer to comment above. Don’t stop. Get it, get it.
- 1 handful of cilantro leaves, CHOPPED;
- 1 handful of basil leaves, CHOPPED;
- 1 handful of mint leaves, CHOPPED;
- Oh HERBS, HOW I ADORE YOU.
- 3 green onions, CHOPPED;
- 10-16 oz. of frozen green peas or shelled edamame. OKAY, guys, I was so annoyed when I realized I didn’t have edamame in my freezer, like I 1000000% thought that I did. Then, I opened the drawer & low and behold… there were no more edamame & I was way too lazy to go to the grocery store (Obvs. I ate all the edamame #guiltyascharged). So, to make a long story short, I found some Green Organic Green Peas & used these babies instead & it was super yummy! But, I will defs get off my butt next time I make this salad & make sure that I have edamame because I feel like it would be EVEN BETTER with the edamame, ya know? Keeping in line with the whole Thai vibe I have going here…
NOW, HOW DOES THIS BEAUTIFULNESS COME TOGETHER?
- Purée all the dressing ingredients in food processor until you obtain that smooth, luscious consistency. Set aside!
- Combine the spinach, turkey, bell pepper, cilantro, basil, mint & green onions in a LARGE salad bowl (Give yourself room to mix later, people! PET PEEVE: having to change bowls in the midst of my recipe prep. because I thought I would eat a portion for one, but really, I ate enough for two…or three).
- Use the grating attachment on your food processor (aka LIFE when you’re lazy) & grate your carrots. You could also just use a regular peeler or grater, but like… why would you? You need the food processor for the next step anyways!!
- Heat the green peas/edamame & CHOP THEM IN THE FOOD PROCESSOR, but beware: do so only for about 5 seconds (using the normal blade). If you do it for longer, you will no longer have that crunchy chunky texture and it will literally turn into a green purée (PAS DOWN!).
- Toss the spinach, turkey, carrots, peppers, cilantro, basil, mint, green onions & edamame together until well combined. NOW POUR DAT DRESSING.
- TAKE YOUR FIRST BITE. MELT. TAKE ANOTHER. MELT AGAIN. DEVOUR. LICK THE BOWL. FEEL COMPLETE SATISFACTION & FANTASIZE ABOUT EATING THE SAME BOWL OF HEAVEN TOMORROW. Kthx.
Oh, in case you guys are not convinced (even though you’re like at the end of the post and should already be chopping by now), here are some pictures of this beauty. NOW, YOU ARE MOST CERTAINLY CONVINCED, RIGHT? Enough for me to guarantee you are convinced? Think so, you? OKAY, HERE:
Enjoy mes amours!!! <3 Xoxoxo