Citrusy Tangy Thai Salad Recipe

Print RecipeCitrusy Tangy Thai Salad Recipe

This salad is perfect for warm summer days or anytime of the year. You can substitute any citrusy fruit for oranges, and use any leafy greens for the base. The dressing is delicious, you can leave the peanuts out if you are allergic to nuts.

Servings

Ingredients

1. 2 cups of fresh baby spinach

2. 1 cup cherry tomatoes

3. 2 Scallions chopped

4. 1 bunch fresh cilantro

5. For the Dressing:

6. 1 Tbsp Brown sugar

7. 1 Tbsp Rice vinegar

8. 1 Tbsp soy sauce

9. 1/2 tsp Chili flakes

10. 1/3 cup dry roasted crushed peanuts

Servings

Ingredients

1. 2 cups of fresh baby spinach

2. 1 cup cherry tomatoes

3. 2 Scallions chopped

4. 1 bunch fresh cilantro

5. For the Dressing:

6. 1 Tbsp Brown sugar

7. 1 Tbsp Rice vinegar

8. 1 Tbsp soy sauce

9. 1/2 tsp Chili flakes

10. 1/3 cup dry roasted crushed peanuts

Instructions

1. 
   

Peel the orange, and separate the slices Slice the cherry tomatoes in half, slice the scallions and the whole cilantro bunch. Place spinach in a bowl and add tomatoes, scallion and cilantro mix all ingredients.

1. 
   

Combine the ingredients for the dressing in a small bowl and pour over the salad.

1. 
   

Sprinkle the roasted peanuts over the salad. Enjoy!