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Rainbow Thai Noodle Salad

for the salad, combine all ingredients except peanuts in a large bowl and toss. set oven to 425° and coat peanuts with a drizzle of olive oil then evenly spread them across a baking sheet lined with foil. bake peanuts for 5-6 minutes, keeping a close eye on them. top salad with freshly roasted peanuts. for the dressing, blend all ingredients in a high speed blender for about a minute.

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Servings: 2

Prep Time: 00:10

Cook Time: 00:00

salad

1 head of chopped swiss chard

1 bunch of fresh basil

3 - 4 sprigs of fresh mint

2 cups of edamame noodles

1 organic mango, cubed

1 avocado, cubed

1/2 cucumber, thinly sliced

spicy micro-greens

1/2 watermelon radish, thinly sliced

1/2 cup peanuts

dressing

1/2 c fresh organic cilantro

1/4 c organic tahini

1/2 c nut butter

1/2 c extra virgin olive oil

splash of red wine vinegar

Preparation

1for the salad, combine all ingredients except peanuts in a large bowl and toss. set oven to 425° and coat peanuts with a drizzle of olive oil then evenly spread them across a baking sheet lined with foil. bake peanuts for 5-6 minutes, keeping a close eye on them. top salad with freshly roasted peanuts.

2for the dressing, blend all ingredients in a high speed blender for about a minute.

Reviews: 0

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