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A few months back I was busy, very busy. Busy participating in my grandson’s birth. Wow, what an experience!!! Something I will never forget and something I was so privileged to be part of. My daughter was amazing.
After many many hours of hard labor, on her part and pulling an all nighter with her support team of her encouraging and supportive husband and wonderful midwives and doula, we were hungry. We had planned some food ahead of time, spring rolls, and soup and hummus with vegetables. To top it off, indulging in some fine vegan dark chocolate got me through that night. I mean how else was I suppose to stay up all night?
The next day after the birth of little C. I was really craving some greens/salad and didn’t have any lettuce so whipped up this crunchy dish using the leftover peanut sauce from the spring rolls.
Oh and by the way, Little C. wasn’t so little weighing in at 9lbs. A big thank you goes out to the outstanding midwives and doula who got us all through that night and helped get little C. into this world. Those ladies were amazing.
Welcome to the world little C.
Salad inspired by Carrie on vegan.
Peanut Sauce dressing adapted from Shape.com
Ingredients
- 1 cup of raw almond butter or walnut butter
- 1/2 cup of water
- 1/4 cup of fresh lemon juice
- 1 tsp of fresh peeled and chopped ginger
- 1/4 cup pure maple syrup
- 3 Tbs of Tamari-gluten free soy sauce
- 1/4 cup of olive oil
- 3 cloves of garlic
- 1/2 -1 serrano pepper-this is optional
- Juice from one lime-set aside
- 2 cups Kale chopped
- 1 red pepper chopped
- 1 small zucchini slice thin
- 1/2 red onion diced
Instructions
- Put all peanut sauce ingredients, except for lime juice, in vitamix or food processor and blend.
- Put all but 4 Tbs of peanut sauce in empty jar, cover with lid and store in refrigerator for later use.
- For salad dressing
- Put 4 Tbs of peanut sauce in small dish and stir in juice from one lime. Set aside.
- In a bowl put 2 cups of chopped kale.
- Stir peanut sauce dressing into the kale.
- Add red peppers, zucchini and red onions.
Tags: red onion red peppers zucchini
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