Contributed by Pooja Mottl
For the salad:
1 1⁄2 bunch organic watercress, rinsed, stems removed, cut into bite sized pieces, and spun dry
1 lb organic strawberries, trimmed and thinly sliced
12 inch English cucumber, peeled, halved, and sliced
For the peanut dressing:
1⁄2 tbsp toasted sesame oil
3 cloves garlic, peeled, and slightly mashed
1⁄4 cup plus 1 tbsp organic crunchy peanut butter
1 cup low fat organic coconut milk
1⁄4 green Thai bird chili, minced
1⁄2 tsp grated ginger
1⁄2 tsp shoyu
2 tbsp lime juice
zest of 1 lime
1 tbsp maple syrup
2-3 tsp coconut sugar
1⁄4 tsp sea salt
For dressing, add oil to a small, heavy saucepot and let warm. Add garlic and sauté lightly until small amount of color is visible. Turn off flame and let saucepot cool for a few minutes.
Add all remaining ingredients and stir occasionally over low flame for 5-10 minutes or until peanut butter disperses and becomes incorporated. Remove for heat, let cool, then place in blender and blend until smooth. Set dressing aside.
Add salad ingredients into a large bowl and mix together. To serve, plate salad then drizzle with peanut dressing to taste.