For the first couple of months of summer, I made fresh spring rolls like it was my job. By the time August rolled (ha!) around, I’d mostly lost my patience for assembling them. I got lazy, okay? And thusly was Deconstructed Summer Roll Salad born!

With kale, mango, cucumber, bell pepper, cilantro, lime, and peanut dressing, this salad is everything that’s good about summer rolls, minus the annoyance of wrapping them up into actual rolls. In 15 minutes, you can throw together a bowl with all the flavor of fresh, crispy summer rolls and dipping sauce. It’s all going to the same place anyway, right? Say it with me: everything shall be incorporated into the great digestive system.

5.0 from 1 reviews
Deconstructed Summer Roll Salad
Recipe type: Main
  • 1 bunch (~4 cups) lacinato (dinosaur) kale, destemmed and chiffonaded
  • 1 cucumber, peeled and julienned
  • 1 red bell pepper, julienned
  • 1 mango, thinly sliced
  • ½ bunch of cilantro, roughly chopped
  • ½ a lime
  • ⅓ c natural, unsweetened, unsalted peanut butter
  • ⅓ c water or room-temperature black tea
  • 2 Tbsp fresh lime juice
  • 1 Tbsp tamari
  • 1 Tbsp fresh ginger, peeled and grated
  • ½ Tbsp maple syrup
  • 1 garlic clove, minced
  • ¼ c salted peanuts, pulsed in a food processor into a coarse meal, optional
  1. In a large bowl, combine kale, cucumber, bell pepper, mango, and cilantro.
  2. Squeeze juice of half a lime over salad and toss.
  3. In a food processor, blend peanut butter, water or tea, lime juice, tamari, ginger, syrup, and garlic until smooth. If you'd like the dressing to be thinner, add water a tablespoon at a time while the processor is running until it reaches your desired consistency.
  4. Drizzle dressing over salad.
  5. Top with crushed peanuts, if desired, and serve.