Rainbow Thai Peanut Salad

Today happened to be my birthday and potluck Sunday at church, so I decided to make a new exciting salad to share with my friends. I found the original recipe on Pinterest and tweaked it a bit.

Rainbow Thai Peanut Salad

Peanut Lime Dressing:
2 Tbsp. Lime Juice
1 Tbsp. Maple Syrup
1/4 tsp. Sea Salt
1 tsp. unrefined Roasted Peanut Oil
2 clove of garlic, minced

Salad:
2 large bunches chopped Kale (I used a variety of flat leaf and curly)
a few drops of Olive Oil
1/2 cup Snow Peas, cut in half
1/2 cup Carrot rounds
1 cup halved Cherry or Currant tomatoes (red and yellow tomatoes)
1 small Beet, grated
1/2 cup diced Spanish onions or Chives
a handful of chopped Thai basil, Mint
2 Tbsp. chopped peanuts

Whisk together all of the dressing ingredients and set aside.
Massage shredded kale with olive oil, and set aside while preparing the other ingredients.
Combine shredded kale with the remaining prepared veggies in a large salad bowl.
Whisk the dressing again, making sure that the salt is dissolved, and pour over the salad. Toss to combine. Top with chopped peanuts.