Fresh, colorful and aromatic, this salad boasts exciting flavors like lime, mint and Thai basil!
1/2 clove garlic
1 tsp chopped shallot
8 cherry tomatoes
1 cup Chinese long beans, cut into 1/4-inch pieces
3/4 cup freshly squeezed lime juice
2 Tbs Thai fish sauce
2 Tbs palm sugar or light brown sugar, or to taste
2 cups shredded green papaya
1/2 cup fresh strawberries, stemmed and cut into wedges
1 Tbs crushed roasted cashews
1 Tbs chopped dried shrimp (optional)
red chili flakes
6 large fresh strawberries, hulled and cut in half
1 tsp finely slivered Thai basil leaves
1 tsp finely slivered mint leaves
1/4 cup carrot shreds
In a large mortar and pestle, or in a bowl with a metal meat mallet, mash garlic and shallot to a paste. Add tomatoes and long beans; pound a few times to release juices. Add lime juice, fish sauce and sugar; stir gently to dissolve sugar. Add papaya; pound lightly.
Mix in strawberry wedges, cashews, shrimp and chili flakes; season with salt. Place strawberry halves on a hot grill, cut side down, 30-40 seconds or until grill marks form. Mound salad on a platter or 3 salad plates; garnish with grilled strawberries, basil, mint and carrot shreds.
Calories from Fat 25 (7%)
Total Fat 3g
Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrate 67g
Dietary Fiber 10g
Sugar Alcohols 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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