Summer Salad

Gee whiz, the weather is beautiful!

After this ridiculously long winter, I am beyond thankful that spring has finally sprung, and the temperature is slowly warming up. Today was an exceptionally nice day in Niagara, and with it being Sunday, I couldn’t help but sit outside with a good book, catch some rays, tank up on my vitamin D, and just laze about!

I recently visited a delightful little Vegan cafe in St. Catharines, because I had to see what all the hype was about. Friends had raved about their gluten-free options, and the fact that the vegan food didn’t taste very “vegan” at all ( which a good thing, according to a lot of people!). The place ( certainly lived up to its expectations; everything was scrumptious! My friend and I both tried the Chili Quesadilla, and holy macaroni, my taste-buds were pretty happy. The vegan cheese was just as good as if it had been made with dairy, and we both agreed that going vegan would be a breeze if the chefs at Rise Above were our personal cooks! Friendly staff, a great atmosphere, and delicious food – three cheers for Rise Above!

I was inspired to re-create one of their dishes that was a close contender to the Quesadilla – the Thai salad with peanut dressing. My version is not entirely vegan, as the peanut butter I chose contained an emulsifier which may originate from an animal product. Nevertheless, the final product of the salad was pretty tasty, and there are so many little tweaks to be made so that it’s most enjoyable for you!



Thai Peanut Summer Salad


3/4 tablespoon of Peanut Butter, plain

3/4 tablespoon apple cider vinegar

1 tablespoon water

1/2 tablespoon lime



1/2 cup organic spring mix

1/2 cup shredded white cabbage

1/2 medium sweet red bell pepper, sliced Julienne style

1 teaspoon unsalted peanuts


How to:

Combine peanut butter, vinegar, and water in small sauce pan. Allow ingredients to melt and mix. Do not over-heat. Remove from heat, add lime juice. If consistency is thicker than desired, simply add a little more water. Drizzle dressing over salad, peppers, and cabbage. Add a slice of lemon for decoration, if you’re feeling extra jazzy! Pick up fork, dig in, ENJOY!


FUN NUTRITION FACT: Did you know that according to Health Canada, half a cup of raw red peppers provide you with more than 100% of your daily recommended intake of Vitamin C? Holy smokes, power to the pepper!!



Food sources of vitamin c. (2014). Retrieved from


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