crunchy blood orange salad with peanut dressing

This recipe is gluten free + vegan (with the option to add chicken). 

Salad ingredients:

• 3-4 cups of mixed greens

• 1 cup organic purple cabbage

• 1 cup shredded organic carrots

• 1/2 cup of hearts of palm

• 1/2 cup of slivered almonds

• Optional: slow roasted or boiled organic chicken breast 

Peanut dressing:

• 1/4 tsp organic garlic powder 

• 1/4 tsp organic ginger powder 

• 2 tbsp organic peanut butter 

• 2 tbsp organic coconut aminos 

• 1/2 tsp of organic sesame oil 

• 5 tbsp warm water (add more if needed to thin)

Instructions:

To make the dressing:

• Melt the peanut butter in a bowl so it’s nice and liquidy. Then add in the coconut aminos, sesame oil, garlic & ginger.

  Add the warm water last to thin out the dressing. Whisk together until smooth 

To cook the chicken:

• I used my Le Cruset dish with a lid to boil my chicken in the oven. I filled the base with 1/2 cup of water and seasoned it with salt, garlic & fresh lemon juice. I slow roasted it on 350 for about an hour. 

To make the salad:

• Assemble all ingredients in a bowl, starting with the greens as a base. Toss the salad before drizzling the dressing over the salad.

Buon Appitito!