This drenched pad thai salad is a recipe from Great Gluten-Free Vegan Eats, by Allyson Kramer, which is full of really tasty and healthy vegan recipes that are gluten-free.
This one is a really amazing raw version of pad thai, using zucchini noodles.
It's really tasty, too, Phil gobbled it up and said it was a really nice 'treat' dinner.
Little did he know it was all zucchini from his garden.
I got really excited by the idea of putting pineapple and mango in dinner!
I wasn't disappointed, the fruit with the fresh zucchini noodles and peanut sauce was spectacular.
Allyson suggests grilling the pineapple, but since I had a wonderful fresh one I just couldn't bear to grill it.
The great thing about pineapple is that it has an enzyme called bromelain that helps you digest your food, especially proteins.
The only trouble I had was that the noodles were so drenched it was hard not to dribble down my chin.
Prep time: 20 minutes (if you don't make with tofu)
Makes 6 servings, about 2 cups each
Nutritional Analysis Per serving: 430 calories; 25 g fat; 23 g protein; 35 g carbohydrate; 8 g dietary fiber; 0 mg cholesterol.
I hope you enjoy Allyson's drenched pad thai salad recipe, and check out some more of her gluten-free healthy vegan recipes in her new book, Great Gluten-Free Vegan Eats, and on her site ManifestVegan.com.