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Ingredients:

– 2 cups spinach

– slices of: red pepper, carrots, broccoli, cucumber, red cabbage

– optional: almond slices, green onion, cilantro, sesame seeds

Dressing:
– 1 tablespoon chunky organic peanut butter

– 2 tablespoons coconut vinegar

– 1 teaspoon each of olive oil and sesame oil

– 1 teaspoon of ginger juice

– 1 teaspoon of coconut aminos or soy sauce

– optional 1/2 teaspoon of sambal or sriracha chili sauce

Directions:

Heat a small pot of water while you slice up the veggies. When the water is simmering, blanch the carrots, broccoli, and noodles by dunking them into the hot water for about 2-3 minutes. I did this with a little metal strainer that can dunk into the pot of water, and pull them right out to drain over the sink.

On a bed of spinach, arrange the slices of raw and blanched veggies, and the almonds, cilantro, and sesame seeds to top.

Mix up the dressing by shaking all ingredients in a mason jar, and top the salad! If you’re like me, look at your pretty creation for a minute and then toss it all in a huge bowl and eat it messy!!

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