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:

  1. 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.
  2. Add fish sauce, lime juice and further grind to form a paste.
  3. Season with pepper and salt to taste. Once happy with overall combination of flavour, add oil and combine well.
  4. In a large bowl, combine lychees, cucumber and sprouts. Add dressing and thoroughly toss through. Add herbs and gently toss through to combine.
  5. 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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