Spring Roll Salad with Peanut Dressing

In recent years, there has been a notable shift in culinary trends, with fresh and vibrant salad recipes gaining immense popularity. Health-conscious eaters and food enthusiasts alike are increasingly drawn to dishes that not only tantalize the taste buds but also pack a nutritional punch. Among these delightful offerings, the Fresh and Crunchy Spring Roll Salad stands out as a perfect blend of textures and flavors, making it a beloved choice for both casual lunches and elegant dinner parties.

Discover the Fresh and Crunchy Spring Roll Salad, a vibrant and nutritious dish that's perfect for any occasion. This salad features a delightful blend of fresh vegetables, vermicelli rice noodles, and aromatic herbs, topped with a creamy peanut dressing for a burst of flavor. Easy to make and highly customizable, it's a great option for busy weeknights or gatherings. Enjoy this healthy meal that celebrates the essence of spring rolls while nourishing your body with every bite.

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Ingredients

For the Salad:

1 cup vermicelli rice noodles

2 cups mixed greens (spinach, arugula, romaine)

1 cup shredded carrots

1 cup sliced red bell peppers

1/2 cup cucumber, julienned

1/2 cup fresh mint leaves, chopped

1/2 cup fresh cilantro leaves, chopped

1 avocado, sliced

1/4 cup chopped roasted peanuts (for garnish)

For the Peanut Dressing:

3 tablespoons creamy peanut butter

2 tablespoons soy sauce (or tamari for gluten-free)

2 tablespoons lime juice (freshly squeezed)

1 tablespoon honey or maple syrup

1 teaspoon sesame oil

1 clove garlic, minced

1 teaspoon grated ginger

Warm water (to thin out the dressing)

Instructions

Prepare the Noodles:

- Cook the vermicelli rice noodles according to package instructions. Typically, this involves boiling water and adding the noodles until they are soft (2-4 minutes). Drain and rinse them under cold water to stop cooking. Set aside.

Make the Peanut Dressing:

- In a bowl, combine peanut butter, soy sauce, lime juice, honey or maple syrup, sesame oil, minced garlic, and grated ginger. Whisk together until smooth. If the dressing is too thick, add warm water a tablespoon at a time until desired consistency is reached.

Assemble the Salad:

- In a large salad bowl, layer the mixed greens at the bottom. Top with the cooked vermicelli noodles, followed by shredded carrots, sliced red bell peppers, and julienned cucumber.

Add Fresh Herbs and Avocado:

- Sprinkle the chopped mint and cilantro over the salad. Finally, arrange the avocado slices on top for a pop of color and creaminess.

Drizzle and Serve:

- Drizzle the peanut dressing generously over the salad just before serving. Toss gently to combine all the ingredients, ensuring everything is well coated with the dressing.

Garnish:

- Finish with a sprinkle of chopped roasted peanuts for added crunch and flavor.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4