Peanut Sauce Salad

I’ll be the first to admit that most of the time, salads sound really boring. Maybe I just need more calories than other people, but I avoid ordering salads at restaurants because they never seem to fill me up… or satisfy my palate. My inner germaphobe is also really concerned about the potential bacterial breeding ground I’d be exposing myself to. I mean, I’ve worked in several restaurants, and I know cooks don’t usually change their gloves (if they are even wearing any) before making a salad.

But, it’s summer, and in the middle of especially hot days cooking over a stove or oven is pretty incomprehensible. So here’s a go-to salad I like to make that manages to capture multiple textures and a lot of flavor.


  • Greens (I like to use spinach)
  • 1/2 avocado, chopped
  • 1 large carrot, chopped
  • 1/4 cup Asian Sesame Salad Accents
  • Bangkok Thai Peanut Sauce, to drizzle as dressing
  • Optional: Add chopped celery and green onion

** Tip: If you buy your avocados underripe, you can speed up their metabolism by storing them in a brown paper bag, preferably with another softening piece of fruit. This helps to concentrate their exposure to ethylene, the gas that speeds their ripening.