Paleo Gado-Gado Salad with Peanut-Free Sauce

Ingredients

• 1 cup Green Beans
• 1 medium Cucumber
• 4 large Hard-Boiled Eggs
• 1 cup Cauliflower Florets
• 1/4 cup Almond Butter
• 2 tbsp Coconut Aminos
• 2 tbsp Lime Juice
• 1 clove Garlic
• 1 tsp Ginger
• 2-3 tbsp Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1 cup Green Beans and 1 cup Cauliflower Florets into a steamer basket over a pot of boiling water. Steam for 4-6 minutes, or until they are tender-crisp when poked with a fork. Remove from heat and set aside.
2. 2Slice the 1 medium Cucumber into 0.635 cm thick rounds. Slice the 4 large Hard-Boiled Eggs into quarters.
3. 3In a blender or small food processor, combine the 1/4 cup Almond Butter, 2 tbsp Coconut Aminos, 2 tbsp Lime Juice, 1 clove Garlic, and 1 tsp Ginger. Add 2 tbsp Water to start.
4. 4Blend the sauce ingredients until they are smooth and creamy. If the sauce is too thick, add 1 more tablespoon of water at a time, blending after each addition, until you reach your desired drizzling consistency.
5. 5Arrange the steamed 1 cup Green Beans, sliced 1 medium Cucumber, steamed 1 cup Cauliflower Florets, and quartered 4 large Hard-Boiled Eggs on a serving plate.
6. 6Drizzle the prepared almond butter sauce evenly over the arranged salad ingredients and serve immediately.

Related Guides