Thai Peanut Salad Bowl and Peanut Lime Dressing

by - Sunday, January 29, 2017

It's a new year and that means new goals. And as usual, my gym classes were so crowded in the beginning of the year. One of my new years resolutions was to eat cleaner when I can control it. There are times that I can't always monitor every single ingredient, I know, but it's at least a start. Our foods are loaded with GMO's, preservatives, hormones, and all sorts of unnatural dies that are ultimately damaging to our bodies. Lately, I've been on a Thai kick, and found a recipe that satisfies my need for Thai. This salad is light, crunchy, sweet, savory, and tangy goodness all rolled into one. 
Now for the peanuts lime dressing, I don't actually make very often. Usually because I'm short on time. At the store, I try to find a pre-made sauce that has some spice. So if you are short on time, just buy the pre-made stuff! There's no shame in that! Or if you have the time, make it! If you do make it, just know that the sauce is more of a general measurements. I always go back and tweek as I go. 

Serves 2

  • 1 Head of Romaine Lettuce Hearts
  • Pad Thai Noodles (about 1/4 of the box)
  • 1 Avocado
  • 1/2 Red Bell Pepper
  • Small Handful of Peanuts
  • 1 Carrot 
  • 1 Cucumber
  • Handful of Cilantro (roughly chopped)
  • 4 Mint Leaves (roughly chopped)
  • 4 Basil Leaves (roughly chopped)

Peanut Dressing: 
  • 1/4 Peanut Butter
  • 1/4 Soy Sauce
  • 1 tbs Garlic
  • 1 tbs Ginger
  • 1 Sesame Oil
  • Chili Flakes or Siracha to Taste (if you like spice)
  1. Chop lettuce, red bell pepper, mint, basil, cilantro, peanuts. Add to mixing bowl.
  2. If you have a vegetable noodle maker, noodle carrots and cucumber. Add to mixing bowl.
  3. Meanwhile, boil Pad Thai noodles.
  4. Once Pad Thai noodles are done, drain. Add to mixing bowl.
  5. Mix and garnish with sesame seeds. If you like extra lime (I always do), squirt lime on the salad.
  6. Add Thai remade dressing or from scratch.
  7. Enjoy!

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