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Peanut Crunch Salad

  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 3 servings 1x
  • Category: Lunch, Main Course
  • Cuisine: American

Description

Simple salad that can be turned into a full meal or a fun side with a main meal. Crunchy, flavorful and will keep you coming back for more.


Ingredients

Scale

Salad Base

  • 1 bag salad mix ((a crunchy mix with cabbage works well)*)
  • 1/4 cup shredded carrots
  • 1/4 shallot, minced
  • Juice of half a lime
  • Pinch salt
  • Handful diced cilantro
  • 1/2 cucumber, sliced
  • 34 servings protein of choice ((I used 1 can rinsed and drained chickpeas))

Peanut Dressing

  • 2 tbsp peanut butter
  • Juice of half a lime
  • 2 tsp soy sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp ground ginger
  • 2 tsp maple syrup
  • 2 tsp hot sauce
  • 23 tbsp water

Instructions

  1. Add contents of bagged salad mix, carrots, shallots, cilantro, salt and lime juice to a bowl and toss together then set aside.
  2. In a separate cup or bowl, combine all dressing ingredients and whisk together until smooth (feel free to add a little more water if you want the dressing thinner).
  3. Pour dressing on top of salad ingredients and with hands "massage" into greens to help break them down and soften them, about 2-3 minutes.
  4. Add in protein and cucumber, then toss together before serving.

Notes

  • Any protein choice works really well with this salad. I love adding baked tofu, chickpeas, white beans, lentils and tempeh the most.
  • Feel free to serve or toss in some grains like quinoa, baked sweet potato or have a whole grain roll with it. 
  • You can swap out the peanut butter for any nut or seed butter to accommodate allergies. 
  • I used the Trader Joe’s Cruciferous Crunch bagged salad for this bowl, but use any option that is comparable or just plain kale. 

Keywords: kale, peanut butter, salad