Now that it's getting warmer outside, I'm on the lookout for lighter dinners. Something I recently stumbled upon was this Thai chopped salad. This is such a wonderful, nutrient dense meal as it's packed with a rainbow of vegetables, healthy fats and protein. The recipe calls for canola oil and soy sauce; I prefer to sub these items for extra virgin olive oil and coconut aminos. I also toss in pre-cooked and cubed chicken for some added protein. I tend to keep the edamame, chopped cashews and dressing separate from the main salad and toss everything together right before I'm ready to eat. Yum!