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.
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