Thai Mango Salad with Peanut Dressing

INGREDIENTS

Thai mango salad

• One head (about 7 ounces) butter leaf lettuce or your greens of choice, chopped into bite-sized pieces
• 1 red bell pepper, thinly sliced and then sliced across to make 1″ long pieces
• 3 ripe champagne mangos, diced
• ½ cup thinly sliced green onion (both green and white parts)
• ⅓ cup chopped roasted peanuts
• ¼ cup chopped fresh cilantro
• 1 medium jalapeño, seeds and membranes removed, finely chopped

Tofu - breaded and baked - Stacey

Chicken - marinated in soy vey - Brad

Peanut dressing (Brad used Soy Vey)

• ¼ cup creamy peanut butter
• ¼ cup lime juice (about 2 to 3 limes)
• 1 tablespoon tamari or soy sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon sesame oil
• 2 cloves garlic, pressed or minced
• Pinch of red pepper flakes (if you like spice)

INSTRUCTIONS

1. To assemble the salad, simply combine all of the salad ingredients in a large serving bowl.
2. To prepare the dressing, combine all of the ingredients in a liquid measuring cup or bowl, and whisk until combined.
3. When you’re ready to serve, drizzle the dressing over the salad, and toss to combine. Serve immediately.