INGREDIENTS

Thai mango salad

One head (about 7 ounces) butter leaf lettuce or your greens of choice, chopped into bite-sized pieces
1 red bell pepper, thinly sliced and then sliced across to make 1″ long pieces
3 ripe champagne mangos, diced
½ cup thinly sliced green onion (both green and white parts)
⅓ cup chopped roasted peanuts
¼ cup chopped fresh cilantro
1 medium jalapeño, seeds and membranes removed, finely chopped
Peanut dressing

¼ cup creamy peanut butter
¼ cup lime juice (about 2 to 3 limes)
1 tablespoon tamari or soy sauce
1 tablespoon apple cider vinegar
1 tablespoon honey or maple syrup
1 teaspoon sesame oil
2 cloves garlic, pressed or minced
Pinch of red pepper flakes (if you like spice)