Steven Mark Needham
½ cup store-bought ginger peanut dressing
1 tsp sesame oil
½ tsp sriracha hot chile sauce
6 cups lettuce
2 tomatoes, cut in wedges
4 scallions (or one small red onion), sliced
1 cucumber, sliced
1 avocado, cut in wedges
(Optional: Add ¼ lb. blanched green beans and ½ cup cooked chickpeas)
½ cup dry-roasted peanuts for garnish
In small bowl combine dressing with sesame oil and chile sauce. In large bowl toss greens with remaining vegetables. Drizzle with dressing; sprinkle with peanuts.
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