During this Monsoon season if you prefer to have some light meals like lunch or dinner, this Thai Mango Salad with Peanut Dressing is an ideal meal for you.

• One head 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 spring onion (both green and white parts)

• ⅓ cup chopped roasted peanuts

• ¼ cup chopped fresh coriander

• 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)

Instructions

• Combine all of the salad ingredients together in a large serving bowl.

• And now to prepare the dressing combine all of the ingredients in a liquid measuring cup or bowl and whisk them all together until they have been combined.

• When it's ready to serve drizzle the dressing on top of the salad and mix them up and serve them immediately.

Sources - Cookie + kate