Meatless Monday: Perfect Peanut Summer Salad

Aug 14, 2017

My favorite thing about experimenting with plant-based/vegan recipes is the color. I heard that eating a rainbow of colors in your meals is the easiest way to make sure you are getting the nutrition you need. Don’t quote me on that, but we can agree that it is definitely a fun guideline to follow. 

I was never big on making salads, but that has quickly changed thanks to Your Dinner Is Planned. I love how there are different salad recipes inside the Membership, and even different sauces that can be transformed into amazing Salad Dressings. That is exactly where the inspiration came for this week’s “Perfect Peanut Summer Salad.”

The salads that I have made since becoming a Member of YDIP have been my husband’s “favorite salads EVER!” I love getting him to eat salads and trying new veggies considering when I met him ten years ago, he refused to eat anything green.

The best part about these chopped salads, is that it is a great way to use up the extra veggies and even fruit hanging out in your fridge or collecting dust on your countertop. There are plenty other ingredients you can add or swap out in this salad. Here are some ideas: Roasted Veggies, Bell Peppers, Corn, Red Onion, Quinoa, Cabbage, Nuts, any kind of meat, etc.



INGREDIENTS:

Produce:
1 Head of Lettuce (I prefer shredded)
1 Avocado (cut into small dudes)
1/2 Cucumber (thinly sliced/shredded)
1 Carrot (shredded)
1 Roma Tomato (diced)
1/4 Cup Cilantro
1/2 Onion (diced)
1/2 Sweet Potato (cut into small cubes)
1 Mango (cut into small cubes)
2 Garlic Cloves (diced)
Baking & Spices:
1/2 teaspoon ground ginger
1/4 teaspoon ground red pepper
1 Tablespoon Honey or Alternative Sweetener (optional)

Oil, Vinegar, & Condiments:
1/2 Tablespoon Balsamic Vinegar
1 Tablespoon Coconut Oil
2 Tablespoons Peanut Butter
1/4 Cup Soy Sauce
1 Tablespoon Rice Vinegar

Liquor:
1/4 Cup White Wine (I used Vermouth)

INSTRUCTIONS:

1. Start by making the Peanut Sauce: combine peanut butter, soy sauce, rice vinegar, ground ginger, ground red pepper, and honey. Whisk together until smooth and thoroughly combined.
2. Prepare the sweet potatoes: dice the onions and cut the sweet potato into small cubes add coconut oil to a non-stick pan on medium heat. Once the pan is hot, add onions, and sauté for 30 seconds. Add the sweet potato to the pan and cook for 5-8 minutes (until the potatoes start to brown on all sides). In the meantime, dice the garlic cloves. Add the garlic to the pan with the white wine and balsamic vinegar. Stir together and cover for an additional 3-5 minutes, until liquid is absorbed, and potatoes are cooked through (fork tender).
3. While the potatoes are cooking prepare the other salad ingredients and place in large salad bowl.
4. Add the sweet potatoes and toss with peanut dressing.

If you are a member of Your Dinner Is Planned, you can also find the recipe for Jazzy’s amazing Peanut Sauce in Week 6.

Happy Chopping!

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