Thai Peanut Crunch Salad

This salad is genuinely to die for, my brother in law even went back for thirds !!! It is perfectly crunchy, fresh, and slightly creamy from the dressing. We loved pairing it with pan seared salmon, but another fun idea would be marinated and air fried tofu!

Serves: 6-8

Ingredients

• 2 red bell peppers, chopped

• 1 bunch kale, chopped

• 1/2 green cabbage, chopped

• 5 green onions, thinly sliced

• 3 mangos, cubed

• 2 persian cucumbers, chopped

• 1/2 cup creamy peanut butter

• 6 tbsp rice vinegar

• 1/4 cup low-sodium soy sauce

• 1/4 cup lime juice

• 2 tbsp sesame oil

• 6 garlic cloves, minced

• 1/2 tsp chili powder

• 2-3 large salmon filets

Method:

1. Chop all of your veggies and add them to a large bowl

2. Combine the peanut butter, rice vinegar, soy sauce, lime juice, garlic, sesame oil, and chili powder in a food processor. Blend into a dressing.

3. Pan-sear your salmon on a cast iron skillet for 5 minutes on each side.

4. Toss the salad with the dressing and top with the salmon, parsley, and pine nuts!