Thai Mango Salad with Peanut Dressing

• One head (about 7 ounces) butter leaf lettuce or your greens of choice, chopped into bite-sized pieces ↔ Replace
• 1 red bell pepper, thinly sliced and then sliced across to make 1-inch long pieces ↔ Replace
• 3 ripe Ataulfo mangos (also known as honey or champagne mangos) or 2 larger mangos, diced ↔ Replace
• ½ cup thinly sliced green onion (both green and white parts) ↔ Replace
• ⅓ cup roughly chopped roasted peanuts ↔ Replace
• ¼ cup chopped fresh cilantro ↔ Replace
• 1 medium jalapeño, seeds and membranes removed, finely chopped (optional, for spice) ↔ Replace
• ¼ cup creamy peanut butter ↔ Replace
• 1 tablespoon tamari or soy sauce ↔ Replace
• 1 tablespoon + 1 teaspoon maple syrup or honey ↔ Replace
• 2 cloves garlic, pressed or minced ↔ Replace
• Pinch of red pepper flakes (if you like spice) ↔ Replace
• ¼ cup lime juice (about 2 to 3 limes) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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