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?

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Member Recipe By PoojaMottl

Prep Time 30 min
Total Time 30 min
Servings 8

Ingredients

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

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Directions

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!