Brighter skies, longer days, and warm temperatures mean I’m looking for meals that are lighter and feel so good to eat!  The flavours of this dressing are so good you are going to want a big batch to keep in the fridge – use it to dip any fresh vegetables in.

Served tonight with some lightly garlic buttered prawns …. a perfect meal.

Dressing

• juice of 2 limes
• zest of 1 lime
• 2 tbsp fish sauce
• 2 tbsp Ponzu sauce
• 3 tbsp sweet chili sauce
• 1 – 2 tsp grated or minced garlic (to your taste)
•  1 tbsp grated or minced ginger
• 1 tbsp peanut butter
• 1 tbsp sesame oil
• 1/4 cup cilantro (the stems are perfect for this, they pack so much flavour – just mince a bit before putting in the blender
• 1/3 cup roasted peanuts

Combine all ingredients in blender and whiz up until smooth and creamy.

Gather up all the vegetables that scream fresh to you and make an awesome crunchy salad.

Lightly seasoned cashews make a fantastic crunchy topping!

In a frypan combine:

• 1 1/3 cups cashews
• 1/2 tsp chili powder
• 1 tbsp sesame oil

Toss and heat until cashews are lightly browned and then cook for a further minute with:

• 1 tbsp honey
• zest of 1 lime
• 2 tbsp black sesame seeds (lightly toasted)

Remove from heat and allow to cool.

This dressing makes more than you will need.  If you want to make a complete meal out of this, then scoop out about 1/2 cup and marinate a protein for grilling.  It works equally well with flank steak or chicken.  I haven’t tried it with tofu, but I’m sure it would be great.  Grill steak or chicken and allow to rest at least 15 minutes before slicing.  Cool before serving with the salad.