Spicy Squash Salad w/ Ginger Lime Dressing

 In Recipes

Ever hear of the phrase: eat clean, train dirty?

Well, here is another food and fitness reference: I like my workouts like I like my phood – SPICY!

But wait, spicy salads? Uh – ja. But not just any salad. I’m talking sweet and spice and everything nice. Just the right amount of heat and sweet to delight your taste buds while phueling your body with all sorts of vitamins, minerals, and much needed macros after a killer sesh with the pham at the studio.

So in honor of spring finally seeming to be on it’s full-time job – let’s dig into this light, refreshing, crisp cool meal.

 

SPICY SQUASH SALAD w/ GINGER LIME DRESSING

Ingredients

1/2 small butternut squash (about pound), peeled, halved, and cut into 3/4-inch pieces

small acorn squash (1 pound), peeled and cut into 3/4-inch wedges

Coarse salt

1/4 cup very thinly sliced shallot

1/4 cup fresh lime juice

1/2 cup safflower oil

to red Thai chiles, thinly sliced (2 teaspoons), ribs and seeds removed if less heat is desired

teaspoons finely grated peeled fresh ginger (from 2-inch piece)

1/3 cup packed thinly sliced fresh basil, plus more for serving

1/4 cup packed thinly sliced fresh mint, plus more for serving

cups mixed lettuces, such as Boston, Bibb, and lolla rossa or baby red leaf, for serving

*if you wanna KALE yourself, add a cup or two while subtracting from the lettuce

** needs a protein on top to be considered a balanced meal.

Directions

Bring 2 inches of water to boil in a large pot with a steamer insert or a colander. Add squashes and season with salt. Cover and cook until just tender, about 7 minutes. Transfer, into a single layer, into a baking sheet and let cool about 30 minutes. Meanwhile combine shallot and lime juice in a small bowl and let it stand 10 minutes.

Whisk oil, chiles, and ginger into shallot mixture.

Toss squash with 1/2 cup of dressing and herbs. Season with salt. Toss lettuce with 2 to 3 tablespoons of dressing; season with salt. Arrange squashes and lettuce on plates. Served, top with herbs and drizzled with remaining dressing.

 

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