Asian Chopped Salad with a creamy, zingy peanut salad dressing that's perfect for a raw food lunch. Taken to work or eaten at home, this hugely satisfying salad will hit the spot.
2tbspwater(start with 1 tbsp and adjust based on your peanut butter)
1spring onion(scallion)
2tbspcoriander(cilantro)
Chopped Asian Salad
5baby corn
1spring onion
1avocado
1Thai chili
1lime
¼radicchio
Marinated Mushrooms
5shiitake(6 large or 12 small ones)
2tbsptamari
3tbspapple cider vinegar
2tspolive oil
Wilted Spinach
5ozsspinach
½tspsalt
Assembly
1tbspsesame seed
Instructions
Asian Peanut Dressing
Blend all ingredients except spring onion and coriander until smooth, adding enough water to get the consistency you want. How much water you add will depend on how loose the peanut butter you use is.
Add in the spring onion and coriander and blend on a slower speed for a few seconds, so to not completely blend them smooth; we want some texture to them still.
Chopped Asian Salad
Slice the baby corn, spring onion, avocado and chilli thinly, then set aside.
Cut the lime into wedges.
Separate out the radicchio leaves.
Marinated Mushrooms
Whisk the tamari, apple cider vinegar and olive oil in a bowl.
Remove the stalks from the shiitake and cut into strips.
Place the shiitake in the bowl with the marinade and move around by hand until the liquid has been soaked up. You can also throw in a little of the chilli and spring onion from the previous step here to if you wish.
Wilted Spinach
Massage the spinach with the salt until it’s slightly wilted.
Mix in some of the peanut sauce mixture by hand.
Assembly
Serve the wilted spinach and sauce with the chopped vegetables and marinated mushrooms.
Add a small squeeze of lime over the top and sprinkle the sesame seeds.