LIME PEANUT SALAD

This excellent recipe appears in Heidi Swanson's Super Natural Cooking. It's best made fresh and served immediately because the peanuts will get soft after sitting in the dressing. I personally like the texture of the peanuts in the leftovers but that's a personal thing.

INGREDIENTS:
2 cups unsalted raw peanuts
4 Roma tomatoes, seeded and chopped
1 large jalepeno, seeded and chopped
3/4 cup chopped fresh cilantro
1 tablespoon freshly squeezed lime juice
1 teaspoon extra-virgin olive oil
1/4 teaspoon fine-grain sea salt

Directions:

Preheat the oven to 350 degrees F.

Put the peanuts on a rimmed baking sheet and toast for 5 to 10 minutes, stirring gently a couple of times during cooking.

Whisk together lime juice, oil, and salt in a small bowl. In a larger bowl mix together tomatoes, chile, and cilantro and then toss gently with the lime dressing. Fold in peanuts and salt just before serving.

Serves 4 to 6



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