Evy's school has a "Healthy Salad" cooking contest and I needed to help her to create a healthy salad with a healthy salad dressing. Hence, this recipe was created. Her salad mix presented to school would be more colorful with fruit, seeds, nut, cherry tomatoes, carrots, mixed baby salad greens and hard boiled eggs. We needed to do a taste test before submitting the recipe so I mixed up a quick and simple salad to try out the peanut sesame dressing. We all loved it and I hope the judges would as well.
This peanut sesame dressing only has 1 tsp. of oil and it is sesame oil which is good for our health. I think the rest of the ingredients are healthy too, if you try it, feedback and link back to me ya!
My simple quick salad mix above is cut organic romaine lettuce heart, cilantro (great to detox our body from mercury, aluminum and lead) and unsalted toasted sunflower seeds (you can add pine nuts too if you have). It was so good when paired with my peanut sesame dressing that Edda and I couldn't stop eating. Edda loved this salad very much and she would finish the bowl clean. I would probably add a packet of pouch albacore tuna and walnuts next time.
Ingredients for Asian Peanut Sesame Salad Dressing: (serves 3 or 4)
3 Tbsp. water
1 tsp. sesame paste
1 Tbsp. raw honey
1 Tbsp. rice wine vinegar
1 Tbsp. soy sauce
1 tsp. pure sesame oil
1 heap Tbsp. chunky/creamy peanut butter
1 tsp. grated peeled fresh ginger
1 tsp. minced garlic
In a blender, add all the ingredients. Puree until fine. Pour into a glass jar with lid. Serve with salad greens of your choice. Keep leftover in the refrigerator. Shake it before use. Should remain fresh for 3 days or up to a week.