From what is on my heart to the things that bring me joy. Enjoy bi-weekly posts from either myself or my community of women that is aimed to leave you feeling seen & inspired in all things life, love and motherhood.

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I am not a salad person. Or at least, I am not a healthy salad eater. I want mine loaded up. I want the dressing to be heavy and tasty. I also like mine chopped. Smaller the better. There’s just something about being able to get a scoop vs a forkful that makes it.

Anyway, let’s stop wasting time. This salad. THIS SALAD! About a month ago, I tried something similar. I found that recipe online but it just didn’t hit. I used Romane lettuce as the base instead of Kale, added in cucumber and cashews, along with the other veggies I also used below. It wasn’t bad in the slightest but it just wasn’t it. So that’s when I decided to take it into my own hands and use that as my inspiration.

Not to toot my own horn but I nailed it. Oh I nailed it. Seriously. This was outstanding. I say this right after having my second bowl. I prepped a ton thankfully so I’ll have it through the week. But take a look below and let me know in the comments or over on Instagram if you try it. I promise you will love it.

What You’ll for the Salad (feel free to add more of less depending on how many people you need it for. This below is enough for 4 people):

  • 1/4 head of purple cabbage, finely chopped
  • 1 bag of Kale, finely chopped
  • 1 box of cherry tomatoes, finely chopped
  • 13/4-1 cup of unsalted peanuts
  • 4 carrots, grated
  • 4 scallions, finely chopped
  • Optional*: 1 mango, finely chopped

What you Need for the Dressing:

  • 4 tbsp Japanese sesame oil
  • 3 tbsp soy sauce
  • 1 tbsp maple syrup (I used the original syprup from Pearl Milling Company)
  • 51 g of peanut butter

Feel free to add any additional protein on top. I used chicken the other night and it was great!