PEANUTS & PULSES SUMMER SALAD

By jarren

Ingredients

• For Dressing:
• 2 Tbsp (30mL) lemon juice
• 1 Tbsp (15 mL) peanut butter
• 1 garlic clove, minced
• 1/2 tsp (2.5 mL) dried oregano leaves
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper
• 2 Tbsp (30 mL) peanut oil
• For Salad:
• 4 cups (1 L) baby arugula or other leafy greens
• 1 cup (250 mL) colorful cherry tomatoes, halved
• 2 ripe peaches or 1 mango, pitted and peeled, but into small bite-size pieces
• 1/2 cup (125 mL) carrot, coarsely grated
• 1 green onion, thinly sliced diagonally
• For Garnish:
• 1/4 cup (60 mL) torn mint leaves
• 1/4 cup (60 mL) chopped peanuts

Details

Servings 4

Preparation

Step 1

To make dressing: In a small bowl or food mini-processor, whisk lemon juice with peanut butter, garlic, oregano, salt, and pepper. Add peanut oil and whisk or whirl until combined.

To make salad: Place arugula, tomatoes, peaches or mango, carrot, and green onion in a salad bowl. Toss with salad dressing. Garnish with mint & peanuts.