Recipe by Nutrition Resident Maddy Delery, MS @maddeats__
The inspiration behind this recipe is rooted in my obsession with peanut butter and my drive to nail a cleaner peanut dressing for those cravings while still feeling good after eating it! The beauty of this recipe is that you can tweak it to YOUR liking. I have taste-tested it with both salmon and sea bass, along with a mixture of greens – kale, baby kale, spinach, and romaine, and it always turned out great! I also have tried this recipe with both boiled eggs and eggs over medium. You can substitute brown rice for quinoa too. To say the least, this recipe can satisfy anyone’s tastebuds. ☺
The true star of the recipe is the vinaigrette. The dressing can also be adjusted to your liking. For example, if you are not a garlic fan – tone it down, or if you prefer more of a citrus note, add more lime. And of course, if you’re avoiding peanuts, then swap them for your favorite nuts or seeds (sesame-based tahini makes a wonderful creamy dressing too!). Dressings and vinaigrettes are great practice for eye-balling recipes, helping you to become more comfortable in the kitchen.
And of course, this recipe is FILLED with epinutrients, such as folate from the green leafy vegetables, vitamin B12 from whichever fish source you choose to use; betaine if you opt for the spinach option as your bed of the salad, along with many other methylation-supporting foods and potent adaptogens such as garlic and ginger. To make this recipe Younger You Intensive compliant, swap the peanut butter with almond butter, sunflower butter, or pumpkin seed butter and skip the maple syrup.