Gado-gado, an Indonesian salad
Ingredients:
Peanut sauce:
1 cup of roasted peanuts
¼ teaspoon salt
1 teaspoon red pepper flakes
1 tablespoon of soy sauce
1 tablespoon lime juice
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
Water to dilute to the required consistency.
Salad:
Organic romaine lettuce (1 head)—washed, drained, and shredded
Organic English cucumber( 1 large one)—skinned and cut into bite-sized pieces
2 organic white potatoes, peeled and diced
1 pack organic firm tofu—diced
1 can of garbanzo beans, drained and ready to use
1 pound of asparagus, cleaned and ready to use
4 Boiled eggs—peeled and ready to use
1/4 teaspoon ground Turmeric
1 teaspoon ground pepper
2 shallots minced
1 teaspoon Organic agave
1 teaspoon of lemon juice
2 garlic cloves minced
2 tablespoons of olive oil
¼ teaspoon red pepper flakes
Salt and pepper as needed.
Directions:
On high heat, sear the asparagus spears with 1 teaspoon of oil and set aside.
In the remaining oil in the same pan, roast the potatoes with the garlic and half of the turmeric until crispy and set aside.
Let the cucumbers marinate with the lemon juice, agave, and half of the minced shallots.
In the pan on moderate to high heat, add 1 teaspoon oil, the red pepper flakes, the remaining minced shallots, and stir fry the garbanzo beans. Add salt as needed and set aside.
Add the remaining oil to the pan, add the Tofu with the remaining turmeric and salt, and stir fry until the tofu is firm and crispy. Set aside.
Grind all the ingredients for the peanut sauce and set aside.
Assemble the salad on a large plate with the lettuce, asparagus, garbanzo beans, tofu, marinated cucumbers, and peeled boiled eggs.
Serve the peanut sauce with this salad.
This salad reminds me of how simple and delicious certain recipes can be. The sweet, sour, and spicy flavors are a delight to your taste buds and are satisfying and filled with phytonutrients that nourish your body inside and out! As always, I wish that you keep your health in center focus and live long and strong!
