Spring Vegetable Salad With Hot Peanut Dressing features all of the colors of the rainbow and all the fresh produce of the season. Combining zucchini, red peppers, leeks, carrots, tomatoes and mango makes for a beautiful and delicious salad. When you put these on a bed of fresh greens, and drizzle hot peanut dressing, suddenly salad is sassy. Vegan, gluten free, dairy free, and ready in less than 30 minutes.
Tools Used In This Recipe:
Ok, I am not a farm girl, so perhaps I get a little more excited than normal when I actually grow my own food. I started a Patio Garden this year, and am so pleased with the produce that I have grown as a result of not that much work. Why is it that produce tastes to much better, picked out of your own garden, without pesticides, herbicides and other delays from transporting the to market? Ok, that was rhetorical, no answer needed. Taking up only 4 square feet, check out my Patio Garden with the Garden Tower here.
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
- 1/3 cup peanut butter
- 3 tbsp coconut aminos
- 4 cloves garlic
- 2 tbsp chili sauce
- 1 knob fresh ginger/or 1 tsp
- 1/2 tsp red pepper flakes
- 1/2 cup water
- 3 tbsp 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 tbsp roasted peanuts for garnish
- 1 tbsp parsley for garnish
Hot Peanut Sauce
Blend all ingredients in small blender until smooth.
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.
Fun Fact: Where did I get these beautiful greens for this salad? I grew them myself! Yes, not in farm country, but right in the heart of the city in Orange County, CA. Check out my organic patio garden.