You know what I love about salads? They make you feel super healthy while you’re eating them and after when your body is all “THANK YOU for feeding me good things I reward you with clearish skin and a happy tummy (I almost got specific there and then didn’t)”.
What I love about making salads at home is that you can decide if you want more/less meat, carrots, whatever. So that’s why I haven’t specified amounts for the salad ingredients. I swear you can really change it up because the dressing ties pretty much anything together.
The dressing is enough for maybe two servings so feel free to multiply for more!
Dressing
2 Tbsps creamy peanut butter
2 Tbsps honey
2 Tbsps soy sauce
1 Tbsp rice vinegar
1 Tbsp fresh lime juice (about 3 small limes)
1 clove garlic, minced
1 small knob of ginger, minced
1 Tbsp chili sauce
1 tsp sesame oil
Salad
Quinoa (prepared like this)
Carrot(s), cut into matchsticks
Beansprouts, washed and drained
Cucumber(s), peeled and diced
Red onions, diced OR green onions, chopped
Dry roasted peanuts, chopped
Fresh cilantro, long stems removed for topping
Optional add-ins: cooked chicken, pork, shrimp or tofu
Combine all dressing ingredients in a blender and puree until emulsified, about 30 seconds. Transfer to a bowl and set aside.
To assemble salad mix all ingredients together and toss with dressing.
Serve.
*Adapted from Cooking Classy.
diniblini.wordpress.com 