Thai-Inspired Bok Choy and Pineapple Salad

Serves | four to six

Ingredients

• 4 cups chopped bok choy, washed and drained
• 1 cup chopped pineapple
• 1 cup sliced cucumber
• 1/4 cup chopped scallions
• 1/4 cup chopped mint
• 1/4 cup chopped Thai basil
• Zest and juice of one lime
• 1 tbs. fish sauce
• 1 to 2 tsp. chili garlic paste (or Sriracha, or 1 tsp. minced jalapeño and 1 clove minced garlic)
• 1/4 cup peanut butter

Directions

1. Toss the bok choy, pineapple, cucumber, scallions, mint and Thai basil together in a large bowl.
2. Whisk the remaining ingredients together in a smaller bowl and toss with the bok choy mixture.
3. Chill until ready to serve.

Why No Numbers?

Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe that (barring specific medical advice to the contrary) if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need.  — The Editors