Share this:
Serves 6
Ingredients:
1 8oz. bag organic baby spinach – $3.99
1 large, ripe mango, peeled, pitted, and cut into thin slices – $1.50
2 ripe Haas avocados, halved, pitted, and sliced – $2.58
½ red bell pepper, julienned (narrow slices) – $0.39
3 Tablespoons dry roasted peanuts, chopped – $2.49
*Note: See Mango Salsa and Guacamole recipes for how to’s on pitting these fruits
Ingredients for the Dressing:
1½ teaspoons light brown sugar – from stock
3 Tablespoons unsweetened coconut milk – $1.89
*(freeze leftover left over coconut milk as directed in Asian Stock)
1 ½ tablespoons Asian fish sauce – $3.19
3 Tablespoons fresh squeezed lime juice – $0.50
1 ½ tablespoons water
1 ½ Tablespoons peanut butter – from stock
2 Tablespoons chopped fresh cilantro (or 2 teaspoons dried) – $0.99
1 small shallot, minced – $0.17
1 small jalapeno pepper, minced – $0.10
Grand Total Assuming Un-stocked Asian Pantry: $17.99
Cost per Serving: $2.96
Directions:
1. Prepare the dressing by whisking together the sugar, coconut milk, Asian fish Sauce, lime juice, water, and peanut butter. Stir in the cilantro, shallot, and Jalapeno. Allow the dressing to rest at least 1 hour before using to allow flavors to blend.
2. Arrange spinach on 6 plates. Divide the mango, avocado, and red bell pepper slices evenly. Drizzle with the dressing. Garnish with chopped peanuts.
