One thing was made very clear this week while grocery shopping.
It. Is. Resolution. Season.
I could tell by the picked over (ahem, completely empty) pre-made salad section.
Neighbors, I’m so glad you’re eating salads. As the 11 year old girl at the airport salad bar said to me this weekend…
“Hi ma’am! Are you making a salad? That’s really good for your health. You’re making a good choice. Keep up the good work!!”
Thank you young lady and can I please shake your mother’s hand? Where is she?
What I don’t want to happen is for you to get bored of your resolution salad eating. Sometimes those grocery store bags have convenience, but no love in them. Here’s a non-boring, still-easy, super-tasty option for you to enjoy. There’s a TON of love in it. And while it does require you to use a knife for more than just getting the bag open….
….here are a few tips to make the chopping easier for you.
1. Make sure your knife is sharp! This will make all the difference in the world. If you don’t know how to, google it or pay someone to sharpen them. 🙂 I’m sure I’ll do a video on it at some point in the future too.
2. Use the heel of the blade, NOT the tip of it. I see this way too often. The heel of the blade has more weight in it and when used, will allow you to rock the knife back and forth for fast chopping – making faster and more accurate cuts. Accurate = chopping vegetables and not fingers. Three cheers!
3. Hold the knife properly. I was taught to have your thumb and the left side of your index finger around the blade itself, not the handle. This means your hand is in the center of the knife and it gives you more control. It’s also more comfortable so that you don’t get blisters after many chopped veggies.
That should do it! Happy salad eating – see you at the overly crowded gym!
Chopped Thai Salad with Peanut Dressing
- 1 yellow bell pepper, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 serrano pepper, sliced
- ¼ C carrots, shredded
- 1 papaya, chopped
- ¼ C bamboo shoots, chopped
- ¼ C peanuts, roasted
- 3 scallions, sliced
- 1 tsp sesame oil
- ¼ C peanut butter
- ¼ C brown sugar
- 2 cloves garlic
- 1 TBS ginger, minced
- ½ tsp lemongrass
- 1 red chile pepper, sliced (or red pepper flakes)
- 2 tsp soy sauce
- 1 lime, juice
- cilantro, to garnish
- Combine all salad ingredients in a bowl.
- For the dressing, heat a small saute pan to medium with the sesame oil. Add the garlic & ginger. Cook for a few minutes to soften. Add all other ingredients and cook/stir until incorporated and heated through. Pour over salad and enjoy!