- Serves: 4
- Ingredient Notes: Corn-free, Dairy-free, Egg-free, Soy-free, Tree nut-free
- Each serving
- 270 cal
- 21g fat (4g sat)
- 0mg chol
- 260mg sodium
- 21g carb
- 9g fiber
- 5g protein
Ingredients
- 2 tablespoons unsweetened coconut milk
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce (or tamari for a vegan alternative)
- 1 tablespoon peanut butter
- 1 tablespoon water
- 1 teaspoon minced jalapeño peppers
- 1 teaspoon brown sugar
- 1 tablespoon chopped fresh cilantro
- 1 small shallot, minced
- 1 cup (packed) arugula
- 1 large ripe mango - pitted, peeled and cut into thin slices
- 2 avocados - pitted, peeled and cut into thin slices
- 2 tablespoons toasted chopped peanuts
Directions
Whisk coconut milk, lime juice, fish sauce, peanut butter, water, jalapeño and brown sugar in bowl to blend. Stir in cilantro and shallots.
Divide arugula among 4 plates. Fan mango and avocado slices over arugula; drizzle with peanut dressing. Sprinkle with chopped peanuts and serve.
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