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THAI SUMMER SALAD

Ingredients:

Summer fruit including watermelon, rock melon, mango, seedless grapes or whatever else you might have available.

●  Herbs-use coriander, Vietnamese mint, garden mint, parsley or basil (whatever you prefer).

●  Nuts-Peanuts, macadamias (dry roast, then allow to cool before adding) pistachio (or others as you prefer). 

●  Toasted sesame seeds (optional).

Dressing:

●  1 tablespoon fish sauce
●  2 tablespoons brown sugar
●  Zest and juice of two limes (about 3 tablespoons juice)
(Adjust the dressing ingredients according to your taste)

You may only need half the dressing, but the remainder will keep for the following day in the refrigerator.

Chop the fruit into bite-sized pieces. Combine the dressing ingredients in a small jar, shake and refrigerate. Combine the fruit and chopped or torn herbs and spoon over a small amount of the dressing.

Serve in bowls, sprinkle with nuts and decorate with extra herbs and toasted sesame seeds. Store the extra dressing in the refrigerator. It will keep for up to a week.

Enjoy on its own or serve with cold, cooked chicken or pork or as an accompaniment to Thai food, curries or other spicy dishes.

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