Summer Sweet and Spicy Salad

Elena Duggan

Ingredients:

Salad:

250g Lychees, peeled, deseeded, sliced in half
2 Lebanese Cucumber, peeled, deseeded, sliced on an angle
150g Bean sprouts / pea shoots / snow pea sprouts
1 bunch coriander, leaves only
1 bunch Vietnamese mint, leaves only
1 bunch Thai basil, leaves only

Dressing:

2 Garlic cloves, crushed
2 Green chilies, deseeded and finely diced
2 Med Asian/ French shallots, finely sliced
25g Stevia, granulated
50g Squid Brand Fish sauce
2 limes, juice and zest
Salt to taste
White pepper to taste
50g EVOO
10g Yeo’s Sesame oil

Method:

To make the dressing put the garlic, chilies, shallots, stevia into a mortar and pestle. Gently pound and grind the ingredients to break and bruise ingredients.
Add fish sauce, lime juice and further grind to form a paste.
Season with pepper and salt to taste. Once happy with overall combination of flavour, add oil and combine well.
In a large bowl, combine lychees, cucumber and sprouts. Add dressing and thoroughly toss through. Add herbs and gently toss through to combine.
Place on a platter to serve.

Health Notes:

Gluten free
Grain free (leave off rice)
Nut free
Vegetarian
Vegan optional (replace fish sauce with more salt and lime juice to balance)
Dairy free

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