Pooja's STRAWBERRY GADO-GADO SALAD

Pooja's STRAWBERRY GADO-GADO SALAD

Cucumbers, strawberries, and watercress, drizzled with a quick peanut dressing! What could be better for a light summer lunch?

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

cups (salad); ¾ cup (dressing)

1 1/2
[Salad] 1 ½ bunch organic watercress, rinsed, stems removed, cut into bite sized pieces, and spun dry
1 lb organic strawberries, trimmed and thinly sliced (about ¼ inch thick)
12 inch long English cucumber, peeled, halved, and sliced (about ¼ inch thick)
½ tablespoon toasted sesame oil
3 cloves garlic, peeled, and slightly mashed
¼ cup plus 1 tablespoon organic crunchy peanut butter
1 cup (8oz) low fat (light) organic coconut milk
¼ green Thai bird chili, minced
½ teaspoon grated ginger
½ teaspoon shoyu
2 tablespoons lime juice
zest of 1 lime
1 tablespoon maple syrup
2-3 teaspoons coconut sugar
¼ teaspoon sea salt
  1. For dressing, add oil to a small, heavy saucepot and let warm. Add garlic and sauté lightly until small amount of color is visible. Turn off flame and let saucepot cool for a few minutes.
  2. Add all remaining ingredients and stir occasionally over low flame for 5-10 minutes or until peanut butter disperses and becomes incorporated. Remove for heat, let cool, then place in blender and blend until smooth. Set dressing aside.
  3. Add salad ingredients into a large bowl and mix together. To serve, plate salad then drizzle with peanut dressing to taste!
Makes cups (salad); ¾ cup (dressing)

Nutrition Information:

1 Serving ()