WBB Spring Roll Salad w/ Peanut Sauce

We can’t get enough of this crunchy deliciousness, especially when you add in some protein on top like air-fried tofu, chicken breast, or even BBQ shrimps! I always make a double batch of dressing and make sure there are left overs for the next day. This salad is full of color ( eat the rainbow) and taste. Best to prep ingredients ahead if you know you are limited on time, but it’s worth it!

Ingredients:

1 package of thin / med rice, brown rice, or soba noodles

2 cups of carrots julienned ( I use my julienne peeler)

2 cups cucumber sliced

1/2 head of red cabbage sliced in thin strips ( use a sharp knife or a mandoline)

2 bell peppers ( red and yellow) sliced in thin strips

2 lg green onions( scallions) chopped

1/4 cup chopped cilantro

1/4 cup peanuts

1 teaspoon avocado oil

Peanut Sauce

1 thumb size knob of grated fresh ginger

2 cloves of garlic

The juice of 1 orange squeezed

1/2 cup peanut butter

2 fresh limes juiced

1/4 cup reduced sodium soy sauce or Braggs liquid aminos

1 teaspoon sriracha or cayenne pepper

1/4 cup toasted sesame oil

1/3 cup honey, agave, or maple syrup

Place all dressing ingredients in a blender and blend until smooth. Add a bit of water if too thick. Place in a glass jar. This will keep for 3 days, so you can prep before!

Instructions:

Read directions for cooking the noodles. Remember to give them a stir as they tend to clump while cooking. Drain and rinse in cool water. Add 1 tsp of neutral ( avocado) oil and stir ( to prevent sticking) Set aside.

Add all sliced and chopped veggies to a large serving bowl. Add noodles and toss.

Add some of the dressing and toss again until coated ( there may be some left you can save or serve on the side)

You may adjust to taste. Salt, lime, peanuts, cilantro and chili flakes.

Add your favorite protein : Tofu, chicken, chickpeas, shrimp, tempeh, fish or as is.

Enjoy!

Grilled Zucchini and Corn Salad

A fresh and smoky salad that tastes like summer on a plate—perfect alongside grilled fish, chicken or tofu, or just on its own with crusty bread.

Ingredients:

2 medium zucchini, sliced lengthwise

2 ears fresh corn, husked

2 tablespoons olive oil

1 cup cherry tomatoes, halved

¼ cup fresh basil leaves, torn

Juice of 1 lemon

Sea salt and pepper to taste

Instructions:

Brush zucchini and corn lightly with olive oil.

Grill until tender and slightly charred, turning corn occasionally.

Cut corn kernels from the cob and chop zucchini into bite-size pieces.

Toss with cherry tomatoes, basil, lemon juice, and a pinch of salt and pepper.

Serve warm or at room temperature.

Pro Tip: This salad is even better with a sprinkle of feta or a handful of toasted pine nuts.

Grilled Peach, Tomato & Basil Salad

This is the kind of summer recipe you just toss it together and let the flavors do their thing. The sweet grilled (or raw) peaches, juicy tomatoes, spicy arugula or your favorite greens, fragrant basil, and the optional burrata are a match made in August heaven.

Ingredients:

3-4 cups of arugula, organic mixed baby greens or romaine ( or a combo)

2 firm peaches, quartered

1 cup cherry tomatoes, halved

1/2 medium thinly sliced red onion, or pickled red onions

8 oz of burrata ( feta/ goat/ dairy free) cheese

extra virgin olive oil

Instructions for Salad

Drizzle sliced peaches with extra virgin olive oil and toss to combine.

Grill for about 2-3 minutes per side or until grill marks appear.

Assemble the salad. On a large platter layer arugula ( greens), grilled peaches, tomatoes, onion and torn up burrata cheese ( or feta/ goat, or daily free option).

Drizzle with Basil Mint Vinaigrette right before serving. Fresh figs are fabulous too on this as well.

Basil Mint Vinaigrette

1/2 cup extra virgin olive oil

1/2 cup fresh basil chopped

1/2 cup fresh mint

1 garlic clove

juice and zest of one lemon

1-2 tablespoons of honey

1 teaspoon of dijon

1/4 teaspoon of salt/ to taste

Instructions Dressing:

Prepare the lemon and zest ( set aside)

Chop herbs and garlic: Add in the basil, mint, garlic, salt and pepper to your food processor or small blender. Pulse to chops the garlic and herbs finely.

Add in lemon juice and honey, pulse again to combine. SLOWLY pour your olive oil in ( through the feeding tube) while blending until smooth.

Pour dressing into a glass jar and stir in lemon zest. Close with a well fitted lid and chill.