food Program

Indonesian Inspired Strawberry Gado-Gado Salad

Contributed by Pooja Mottl

For the salad:
1 12 bunch organic watercress, rinsed, stems removed, cut into bite sized pieces, and spun dry
1 lb organic strawberries, trimmed and thinly sliced
12 inch English cucumber, peeled, halved, and sliced

For the peanut dressing:
12 tbsp toasted sesame oil
3 cloves garlic, peeled, and slightly mashed
14 cup plus 1  tbsp organic crunchy peanut butter
1 cup low fat organic coconut milk
14 green Thai bird chili, minced
12 tsp grated ginger
12 tsp shoyu
2 tbsp lime juice
zest of 1 lime
1 tbsp maple syrup
2-3 tsp coconut sugar
14 tsp sea salt

For dressing, add oil to a small, heavy saucepot and let warm. Add garlic and sauté lightly until small amount of color is visible. Turn off flame and let saucepot cool for a few minutes.

Add all remaining ingredients and stir occasionally over low flame for 5-10 minutes or until peanut butter disperses and becomes incorporated. Remove for heat, let cool, then place in blender and blend until smooth. Set dressing aside.

Add salad ingredients into a large bowl and mix together. To serve, plate salad then drizzle with peanut dressing to taste.