This salad is like a flavorful, punchy reset button. It’s fresh and light, but also super filling. The ingredients are totally up to you – add and take away as you please, because there’s really no wrong way to make it!
The best part, however, is the sauce. The mix of flavors – salty, acidic, sweet – is what makes you forget you’re eating a pile of grains and veggies, transforming everything into a flavor bomb of amazingness.
I topped this with sliced, roasted chicken breast, but it would be good by itself or with salmon/your favorite fish.
1/3 cup creamy peanut butter
1/2 cup canned coconut milk
2 tablespoons brown sugar
2 tablespoons (or more) sriracha
1/4 cup rice vinegar
1 tablespoon soy sauce
1 clove garlic, minced
1/2 tsp ground ginger
juice from 1/2 of a lime
1/2 a cucumber, cubed
1 carrot, sliced into strips w/ a peeler
1/4 cup cilantro, diced
1/2 cup edamame
1 jalapeno, thinly sliced
3 green onions, diced
1 avocado, cubed
1/2 cup honey roasted peanuts
3/4 cup dry quinoa, cooked to package instructions
2 cooked, sliced chicken breasts
- Combine all sauce ingredients in a small sauce pan, heat on low until peanut butter is melted and everything is combined and smooth. Adjust ingredients to taste and set aside to cool.
- In a large bowl, toss all salad ingredients (except chicken) with the cooled (to room temp) Thai sauce.
- Top with sliced chicken breast or protein of your choice, then garnish with extra cilantro and peanuts, if desired.