For the dressing:
1/2 cup natural peanut butter (or use PB2, for lower fat)
1/2 cup water
1/4 teaspoon salt
1/4 cup rice wine vinegar
1 Tbsp. chopped ginger
1 Tbsp. sriracha (less if you don’t like the heat)
1 Tbsp. agave or maple syrup
1 Tbsp. tamari or soy sauce
For the salad:
1 1/2 lbs. summer squash or zucchini
1 lb. cherry or grape tomatoes, sliced in half
1/2 lb. cucumber, sliced into half moons (about 1 1/2 cups)
1/2 cup finely diced red onion
1/2 cup roasted, lightly salted peanuts
1 cup fresh herbs, such as: Thai basil, mint, cilantro (or a mix of all three), chopped
Make the dressing:
Place all ingredients in a small blender and blend until smooth. That’s it! Keep sealed and refrigerated until ready to use.
Make the salad:
Slice the summer squash or zucchini lengthwise, on a mandolin or by hand, into 1/8 inch thick slices. Stack those slices and cut them lengthwise into long noodley strips.(or use a spiralizer).
Toss the noodles with the dressing, reserving some of the dressing for drizzling. Taste for salt.
Top with tomatoes, cucumber, red onion, and peanuts. Drizzle with extra dressing as desired. Finish with fresh herbs and serve!