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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. | 
