@ourhealthy_kitchen: This healthy Thai peanut cucumber salad is fresh, crunchy, and packed with bold flavor. It comes together in minutes and makes the perfect side, lunch, or light dinner. Save the recipe below! I love recipes like this because they’re simple, plant-based, and anything but boring. The creamy peanut dressing paired with crisp cucumbers and fresh herbs is so good, and it gets even better as it sits, so it's perfect for meal prep! Thai Peanut Cucumber Salad Recipe Serves 4 Ingredients For the sauce 1 cup peanut butter powder (I’m using @PBFit) 2 Tbsp chili sauce or sriracha 1/2 Tbsp extra virgin olive oil 1/4 cup low-sodium tamari or coconut aminos (I'm using @bigtreefarmbali) 1/4 cup rice vinegar 2 Tbsp maple syrup or agave 4 cloves peeled fresh garlic 1/3 cup water Salad 1 1/2 tbsp extra virgin olive oil 7 oz oyster mushrooms, shredded 1/2 of a (1oz) pack of fajita seasoning (I’m using @sietefoods) 3 large cucumbers, sliced 4 green onions or scallions, chopped, plus more for serving 1 large avocado, peeled and diced 1 tbsp sesame seeds chili oil, for drizzling (I’m using @momofukugoods) Cook the mushrooms: Rinse the mushrooms and remove the stems. Toss the mushrooms in 1/2 tbsp of olive oil and 1/2 of the fajita seasoning packet. Heat the remaining 1 tbsp olive oil in a large skillet (cast iron is best, I’m using @lodgecastiron) over medium-high heat. Place mushrooms in the hot pan, allowing enough room so they do not overlap. Sear for 3–5 minutes per side without moving them, allowing them to develop a caramelized crust. Remove from heat and set aside to add to salad. Make the sauce: mix all dressing ingredients together in a blender or food processor and blend until smooth, about 30 seconds. For the Salad In a large bowl, add the mushrooms, cucumbers, green onion, and avocado. Drizzle with sauce and toss well to combine. Top with sesame seeds and chili crisp. Enjoy! #plantbasedmeals #glutenfreerecipes #healthydinnerideas #simplemeals #cucumbersalad

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Thursday 16 April 2026 21:45:21 GMT