Its that time of the year here in Atlanta. Flowers bloom and the weather is gorgeous, and full of the promise of spring. We break out our shorts and get excited for warmer weather. We all want to be outside for a holiday weekend like Memorial Day.

A perfect weekend for a salad filled with sunshine! This one is full of flavor and texture from the crunchy Napa cabbage, to the creamy-rich avocado, the vivid green taste of the parsley and the snap from the peanuts. Yes, peanuts. If you are craving Thai cuisine, this salad makes a wonderful substitute for a high fat-high calorie Masaman Thai curry, typically made with avocadoes, tomatoes, peanuts and lime. You can still enjoy the character of the Thai cuisine without feeling guilty. What’s better than that?

Parsley adds to the gorgeous color of the salad, as well as to the taste. Sometimes we think of parsley as just a garnish. But parsley is full of nutrition, too! Studies show that there are compounds found in parsley that not only inhibits tumor formation (especially in the lungs), but also activate enzymes that help fight against oxidized molecules. You should shoot for 2T a few times a week to get the benefits of this rich antioxidant herb.

Touch of Thai Lime Salad

1 Cup of Chopped Parsley

½ Head of Napa Cabbage, Shredded

2 Large Carrots, Shredded

1 Avocado, Pitted, Peeled and Chopped

2 Tomatoes, Chopped

½ Cup Crumbled Feta Cheese

¼ Cup Dry Roasted Peanuts

1 Recipe *Lime Honey Dressing

Toss all the salad dressing ingredients together in a large bowl. Drizzle the Lime Honey Dressing over it and toss before serving.

*Lime Honey Dressing

Juice of 2 Limes

2 TB Unseasoned Rice Vinegar

1 TB Dijon Mustard

½ Cup Grapeseed Oil

Sea Salt and Freshly Cracked Black Pepper to Taste

Shake the dressing ingredients together in a jar – season to taste with salt and pepper.