Spring is in full swing and it’s time to start thinking about the summer season, where there is no room for extra pounds. Today I offer you a salad with a stunning peanut dressing.
It is the dressing that makes this dish not only dietary but useful.
Peanut butter contains useful vitamin E, which is an excellent antioxidant, rich in protein, fiber, magnesium, potassium, vitamin B6 and important fats for us. The sauce turns a little sweet, thick and very tasty!
For lovers of sharpness, I advise you to add garlic. Salad greens can be any, but I prefer to use Kale, Savoy or Napa cabbage, as they give the dish a spicy texture.
If there is nothing like that, then the usual spinach will do just as well.
I assure you, with such a salad your new spring diet will not only be useful, but also incredibly tasty!
Ready? Set? Let’s get cooking.

We will need:

1 bunch of Kale or any other greens (spinach, Savoy cabbage)

2 large leaves of Korean cabbage

For dressing

4-5 tbsp. of vegetable oil (canola or corn)

2 tbsp. of peanut butter

1.5 tbsp. of mustard

2 tbsp. of agave syrup (honey or sugar)

3 tbsp. of lemon juice

1/2 tsp of sesame oil (optional)

A pinch of ginger

Salt and pepper to taste

3-4 tbsp. of peanuts

Cut the greens.
We mix everything for the dressing.
You must get a thick and fragrant dressing. I strongly recommend using home-made peanut butter, which is very easy to make yourself. Store options are always crammed with sugar, salt and other additional ingredients that will add to our salad unnecessary calories and dramatically decrease its usefulness.
Add the dressing to the salad and mix. Grind the peanuts and add to the salad.
That’s all! I strongly advise you store the salad in the fridge so that it is thoroughly soaked in sauce, cooled and becomes more fragrant.
Done! We serve!
Bon appetit!