Spring Vegetable Salad With Hot Peanut Dressing
Added to fresh seasonal vegetables , this hot peanut dressing kicks up the flavor and makes this salad anything but ordinary. Vegan, gluten free, dairy free
Hot Peanut Dressing
- ⅓ cup peanut butter
- 3 tablespoon coconut aminos
- 4 cloves garlic
- 2 tablespoon chili sauce
- 1 knob fresh ginger/or 1 tsp
- ½ teaspoon red pepper flakes
- ½ cup water
- 3 tablespoon sesame oil
- 2 cups shredded zucchini
- 1 cup chopped leeks
- 1 red pepper, sliced
- 2 cups mango
- 2 tomatoes, sliced
- 5 cups mixed greens
- 2 tablespoon roasted peanuts for garnish
- 1 tablespoon parsley for garnish
Slice and chop all vegetables as directed above. Spread lettuce on large platter, and place vegetables across greens. Drizzle hot peanut dressing. This allows each to use as much dressing as they want. Or, if you prefer your vegetables with dressing, add all vegetables to bowl, add dressing and then place on the bed of greens.
OPTIONAL: If it isn't summer, and you want your vegetables roasted, place vegetables on large baking sheet lined with silicon or parchment paper. Drizzle with olive oil, salt, pepper and granulated garlic.
Bake for 30 minutes at 375 degrees, flipping at 15 minutes.
When vegetables are cool, add to bowl or platter of greens, and mix well. Top with peanuts and parsley.