Ingredients Jump to Instructions ↓

  1. 1 1/2 bunch organic watercress, rinsed, stems removed, cut into bite sized pieces, and spun dry

  2. 1 lb organic strawberries, trimmed and thinly sliced (about 1/4 inch thick)

  3. 12 inch long English cucumber, peeled, halved, and sliced (about 1/4 inch thick)

  4. 1/2 tablespoon toasted sesame oil

  5. 3 cloves garlic, peeled, and slightly mashed

  6. 1/4 cup plus 1 tablespoon organic crunchy peanut butter

  7. 1 cup (8oz) low fat (light) organic coconut milk

  8. 1/4 green Thai bird chili, minced

  9. 1/2 teaspoon grated ginger

  10. 1/2 teaspoon shoyu

  11. 2 tablespoons lime juice

  12. 1 lime

  13. 1 tablespoon maple syrup

  14. 2-3 teaspoons coconut sugar

  15. 1/4 teaspoon sea salt

Instructions Jump to Ingredients ↑

  1. For dressing, add oil to a small, heavy saucepot and let warm. Add garlic and sauté lightly until small amount of color is visible. Turn off flame and let saucepot cool for a few minutes.

  2. Add all remaining ingredients and stir occasionally over low flame for 5-10 minutes or until peanut butter disperses and becomes incorporated. Remove for heat, let cool, then place in blender and blend until smooth. Set dressing aside.

  3. Add salad ingredients into a large bowl and mix together. To serve, plate salad then drizzle with peanut dressing to taste!


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