Spring Salad With Thai Peanut Dressing Recipe

Recipe By Slurrp

This refreshing spring salad is packed with vibrant flavors and textures. Crisp lettuce, crunchy cucumbers, and juicy cherry tomatoes are combined with fresh herbs and topped with a zesty Thai peanut dressing. The dressing is made with a blend of peanut butter, lime juice, soy sauce, and a hint of spice. It adds a creamy and tangy element to the salad, making it a perfect light and healthy meal option for the spring season.

4.9
26 Rating -
Rate
30minstotal
30minsPrep
30m.total
30m.Prep
Spring Salad With Thai Peanut Dressing
plan
Bookmark

ingredients serve

Ingredients for Spring Salad With Thai Peanut Dressing Recipe

  • as needed For The Salad
  • 1.33 cup Lettuce Leaves
  • 0.33 Cucumber, Sliced
  • 0.33 cup Cherry Tomatoes, Halved
  • as per your need Fresh Herbs, Chopped
  • as required For The Thai Peanut Dressing
  • 0.08 cup Peanut Butter
  • 0.67 tablespoon Lime Juice
  • 0.67 tablespoon Soy Sauce
  • 0.33 tablespoon Honey
  • 0.33 Clove Garlic, Minced
  • 0.33 teaspoon Grated Ginger
  • 0.08 teaspoon Red Pepper Flakes

Directions: Spring Salad With Thai Peanut Dressing Recipe

Cooking Directions

  • STEP 1.Start by preparing the salad ingredients. Wash and dry the lettuce leaves, then tear them into bite-sized pieces. Slice the cucumbers and halve the cherry tomatoes.
  • STEP 2.In a large bowl, combine the lettuce, cucumbers, cherry tomatoes, and fresh herbs of your choice. Toss everything together to mix well.
  • STEP 3.To make the Thai peanut dressing, whisk together peanut butter, lime juice, soy sauce, honey, garlic, ginger, and red pepper flakes in a small bowl. Adjust the seasoning according to your taste.
  • STEP 4.Drizzle the dressing over the salad and toss gently to coat all the ingredients. Serve immediately and enjoy the refreshing flavors of this spring salad with Thai peanut dressing.

Cooking Tips

  • Feel free to add other vegetables or protein of your choice to the salad, such as bell peppers, carrots, or grilled chicken.
  • For a spicier dressing, add more red pepper flakes or a dash of sriracha sauce.
  • To make the salad ahead of time, keep the dressing separate and toss it with the salad just before serving to prevent the lettuce from wilting.

Storage and Serving

  • This salad is best served fresh and should be consumed immediately after dressing.
  • If you have any leftovers, store them in an airtight container in the refrigerator for up to 1-2 days.
  • Before serving the leftovers, give the salad a quick toss to redistribute the dressing and freshen up the flavors.
Nutrition
value
334
calories per serving
17 g Fat16 g Protein28 g Carbs16 g FiberOther

Current Totals

  • Fat
    17g
  • Protein
    16g
  • Carbs
    28g
  • Fiber
    16g

MacroNutrients

  • Carbs
    28g
  • Protein
    16g
  • Fiber
    16g

Fats

  • Fat
    17g

Vitamins & Minerals

  • Calcium
    394mg
  • Iron
    6mg
  • Vitamin A
    1832mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    253mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    201mg
  • Vitamin E
    2mg
  • Copper
    1mcg
  • Magnesium
    182mg
  • Manganese
    4mg
  • Phosphorus
    298mg
  • Selenium
    6mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp