Raw Pad Thai Salad (Vegan & Gluten Free) 

Yield:  2 Servings

 ·          1-2 courgettes, cut into thin slices or spiralised

 ·          2 carrots, cut into thin slices or spiralised

 ·          4 cups spinach, chopped

 ·          1 spring onion, chopped

 ·          1/2 cup shelled edamame (thawed if frozen) or peas

 ·          2 Tbsp. chopped nuts of your choice (I like cashews)

  For the dressing

 ·          Juice of 1 lime (can substitute lemon)

 ·          1 clove garlic, finely chopped

 ·          2 Tbsp. nut butter of your choice

 ·          1 Tbsp. +1 tsp. gluten-free tamari (or soy sauce if gluten isn't a concern)

 ·          optional: 1 tsp. maple syrup or sweetener of your choice

1.      Combine all dressing ingredients together in a small bowl.

2.      In a large bowl, combine courgettes, carrots, spinach, onion and edamame. Add dressing and mix thoroughly.

3.      Transfer to plates and top with chopped nuts.