Yields4 Servings
Salad
1 green, red leaf lettuce or mixed greens
1 kelp noodles- chopped
1 basil- chopped
1 cilantro- chopped
12 carrots- ribboned with a veggie peeler
1 mango- sliced
1 avocado- sliced
other veggies- optional
Coconut Peanut Sauce
2 ginger- peeled
1 clove of garlic
½ cup peanut butter or almond butter
2 tbsp soy sauce, coconut or liquid aminos
1 tbsp lime juice
1 tsp brown sugar, honey, maple syrup or coconut sugar
1 tsp red pepper flakes or siracha
¼ cup coconut milk
cilantro to taste- optional
To Make Salad
1Chop or slice all ingredients and mix together in a large bowl.
**I usually wait to add the avocado and mango until serving time.
To Make Dressing
2Combine all ingredients in food processor until smooth.
Finishing Touches
3Cook eggs, fish or other meat on the side and add to salad upon serving.
Add sauce on salad at upon serving as well.
* Sauce keeps in refrigerator in a sealed jar for about 1 week.
Ingredients
Salad
1 green, red leaf lettuce or mixed greens
1 kelp noodles- chopped
1 basil- chopped
1 cilantro- chopped
12 carrots- ribboned with a veggie peeler
1 mango- sliced
1 avocado- sliced
other veggies- optional
Coconut Peanut Sauce
2 ginger- peeled
1 clove of garlic
½ cup peanut butter or almond butter
2 tbsp soy sauce, coconut or liquid aminos
1 tbsp lime juice
1 tsp brown sugar, honey, maple syrup or coconut sugar
1 tsp red pepper flakes or siracha
¼ cup coconut milk
cilantro to taste- optional
Directions
To Make Salad
1Chop or slice all ingredients and mix together in a large bowl.
**I usually wait to add the avocado and mango until serving time.
To Make Dressing
2Combine all ingredients in food processor until smooth.
Finishing Touches
3Cook eggs, fish or other meat on the side and add to salad upon serving.
Add sauce on salad at upon serving as well.
* Sauce keeps in refrigerator in a sealed jar for about 1 week.
Fresh Spring Roll Salad with Peanut Sauce