Spring Salad with Nut Butter Dressing
Recipe by Porter Mitchell
Demonstrated at East Atlanta Village Farmers Market on April 27, 2017
Makes enough for potluck sized salad bowl:
- 3 gem lettuces Crack in the Sidewalk – $8
- 2 bunches radishes Crack in the Sidewalk $6
- 2 bunches carrots Cosmos Organic Farm $6
- 1 bunch spring leeks Scharko Farms and Friends $3
- 1 jar peanut/pecan butter Georgia Grinders $8
- tiny piece of ginger Scharko Farms and Friends $.75
- Pantry: 2 limes Tamari, soy sauce, or liquid aminos Toasted sesame oil Sesame seeds (for sprinkling)
- Honey, maple syrup, cane syrup, or agave (whichever you like best)
For the dressing:
Place a half pinkie sized bit of ginger in a food processor, pulse until chopped. Add 2 tablespoons nut butter, 2 tablespoons of sesame oil, and 2 tsp of soy sauce. Add the juice of two limes. Add one tsp of sweetener if you’d like. Process until smooth, scraping the sides down regularly. Thin with warm water until sauce reaches a smooth consistency. Feel free to add a dash cayenne pepper or chili powder if you like it spicy!
For the salad:
Chop gem lettuces, slice radishes into half moons, and cut carrots into ribbons with vegetable peeler. Toss and serve with dressing. Sprinkle sesame seeds on top, garnish with cilantro. Swap out the veggies with whatever is in season. This salad is great with cabbage, kale, beets, turnips, or any salad green. Add edamame, tofu, or chicken to turn the salad into a fresh dinner or lunch. The dressing is great as a dipping sauce for spring rolls too!