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Bok Choy and Pineapple Salad with Peanut Dressing

kept byahasver
recipe bybeyond-paleo.com
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Ingredients: 

For the dressing:
1/4 cup natural smooth peanut butter (no added sugar or salt)
2 tablespoons freshly squeezed lime juice (from about 2 medium limes)
2 tablespoons soy sauce
2 teaspoons packed dark brown sugar
2 teaspoons fish sauce
1 medium garlic clove, smashed
1 teaspoon chili-garlic paste
2 tablespoons olive oil
1/4 teaspoon toasted sesame oil
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
For the salad:
2 pounds baby Bok Choy
2 1/2 cups fresh small-dice pineapple (from about 1/2 medium pineapple)
2 medium carrots, peeled, halved lengthwise, then thinly sliced crosswise
1/2 medium English cucumber, quartered lengthwise, then thinly sliced crosswise
1 cup coarsely chopped fresh cilantro
1/2 cup roasted, salted peanuts, coarsely chopped
2 medium scallions, thinly sliced (white and light green parts only)


 

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