Most nights I can whip up something that’s a compromise – something filling but with tons of veggies like black bean tacos, Pad Thai or pizza. But other nights, we agree to disagree and go our separate ways. And on those nights I usually make a big green salad. This salad is one that I’ve been making recently when I’m craving Thai food but don’t have time to make anything complicated. It’s not authentic by any means but certainly Thai-inspired with the peanut sauce, fresh vegetables and tofu. The whole thing comes together in about 20 minutes, starting with the greens. I prepare the kale by drizzling it with toasted sesame oil and agave nectar (or honey if not vegan) and massaging to flavor and soften the sometimes bitter, stiff leaves. Then I toss some lightly drained tofu in sesame seeds (a tip I learned from Sprouted Kitchen Cookbook), to give it more texture and nutritional value. If you aren’t into raw tofu (like some commenters have noted) try this easy baking method that gives it a nice bite with no additional ingredients. Next is the dressing – my favorite part. I use my go-to 5-ingredient peanut sauce that’s the perfect balance of savory, sweet and spice. I love how it adds another layer of flavor to this crunchy, spring salad. I don’t trust myself around peanut sauce. Whoever said 2 Tablespoons was one serving was a liar. So easy, so fresh, so delicious. I think you’re going to love this salad. It’s Crunchy Filling Light Flavorful Peanut-y Sweet Savory Seriously healthy & Super delicious Bonus? It packs incredibly well for lunch! Make it in the morning or the night before and then throw it in a Tupperwear to eat later. I ate half of mine the first day and other half the next and it was just as delicious! Enjoy!
