Perfect for Summer: A Cooling Cucumber, Snap Peas and Avocado Salad with a Zesty Peanut Sauce
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Category: Cuisine vivante
Ingredients
Scale
- 1/2 cucumber, diced
- 2 cups snap peas, trimmed and chopped
- 1 avocado, peeled, seeded, and diced
- Meat of 1/2 young Thai coconut, in thin strips (optional)
- 1/4 cup tamari sauce or coconut aminos
- 1/4 cup toasted sesame oil
- 1/4 cup olive oil
- 1/4 cup fresh peanut butter
- 1/4 cup fresh lime juice
- 1 tablespoon fresh ginger, minced
- 1 date, pitted
- 1/2 teaspoon sambal oelek
- 1/4 teaspoon sea salt
- Garnishes: fresh cilantro, Thai basil (optional)
Instructions
Place the cucumber, snap peas, avocado, and the coconut meat in a mixing bowl.
Blend the rest of the ingredients in a high-speed blender until smooth. Pour some of the sauce on the salad and mix well. Garnish with fresh cilantro and Thai basil, if available.
Notes
You will have leftover peanut sauce. Keep it in the fridge and use it for another salad, to dip summer rolls, or simply to serve with sautéed vegetables.
Keywords: lettuce-free, salad, peanut sauce, cuisine vivante