Thai Salad, Transcendent

I have decided not to list what I drink with each meal as I often get cheap, obscure beverages which are probably not for sale in your area. But with this Thai Salad last night I had a very nice red wine from Portugal ($9.99 CN). Here is an easy to make stunner salad:

Thai Salad:

Base:
2 medium cucumbers
2 cups of any greens (lettuce, Kale, arugula etc.)
1 yellow bell pepper
mint leaves
basil leaves
Sauce:
one third cup sesame oil
one third cup olive oil
lime or lemon juice(one half squeezed)
3 tbs agave nectar (or any sweetener)
2 tbs red chili flakes (or ground up dried chilies)
4 Heaping tbs cashew butter (or cup of 8 hour soaked cashews ground up)
water (enough to make it thickness you like)
Garnish:
Cashew pieces and chopped red bell pepper.

Mix all sauce items together in blender or food processor to make sauce. I like it rather thin so lots of water for me. The amount of hot chili is up to you, you can go from mild to forest fire. Chop cucumbers and yellow (can be also red or orange or green) bell pepper into cubes or strips, whichever you prefer. Tare mint and basil leaves in half. These two are the key items, the more you put in, the more unique this dish tastes. Pour sauce over vegetables. Garnish with the cashews and peppers. This makes enough for a side dish for two. To make it the main course just increase all ingredient amounts. This one will surprise everyone. Real Thai salads usually use bib or iceberg lettuce but in the summer so much local greens are available that we can have fun.If it is done quietly, with fresh food and with love you will taste each of the ingredients. Salud!