I love Thai flavours and when you make them at home you can be sure you know exactly what’s in them. No hidden E numbers, nor any other random alphabet letters come to think of it, which we don’t need or understand in this vegetarian Thai salad!
The delicately toasted almonds add a wonderful crunch against the naturally sweet, buttery pumpkin. The fragrant dressing is sugar free too. It’s Paleo, Keto, Gaps and Whole30 compliant. To make it AIP simply leave off the nuts, though if you soak them overnight before drying and toasting they’re suitable for the re-intro phase because activating (soaking) nuts and seeds makes them much more digestible.
This vegetarian Thai salad is good mood food at its best guys. I’m off to tackle making a video of Turkish eggs. Warner Brothers eat your heart out. Lights everywhere. It’s bedlam in here! Wish me luck. What’s cooking in your kitchen this weekend? Jo x