Since I started getting into meal planning, I tend collect recipes that are actually more like loose guidelines and can be customized based on what ingredients you have on hand. They make it easy to use up the odds and ends I have left over from last week, and accommodate the fact that I tend to go to the farmer’s market with no thought to planning and just buy whatever looks appealing. This is one such recipe – more a sauce and a serving suggestion than a recipe, in truth – that has become a staple for me. You can use whatever protein and veggies you have on hand, and even add some noodles, rice, or other grains if you want to make it more hearty. The real key to this dish is the delicious, savoury almond butter sauce.
This is a perfect warm weather dish! It’s light and refreshing, yet satisfying. You can use whatever protein and veggies you have on hand.
- 3 tbsp almond butter
- 1/4 cup rice vinegar
- 2 tbsp lime juice
- 1 tbsp brown sugar
- 1 tbsp soy sauce or tamari
- 2 tsp grated fresh ginger
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1 tsp Thai chili sauce (optional)
- 2 cups cubed cooked chicken breast or tofu
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/2 cups shredded carrot
- 1/2 chopped green onion
- 1/2 cup chopped almonds
- 1/2 cup minced cilantro
- Lettuce leaves for wrapping – Bibb or Boston are the best, but you can use any large leaf in a pinch.
- Add sauce ingredients to a blender and blend until smooth.
- Combine the chicken or tofu, red pepper, avocado, green onion, carrot, almonds, and cilantro in a large bowl. Pour sauce over and toss gently until well mixed.
- Serve with lettuce leaves for wrapping.