I often make this salad for lunch. It is not too difficult to make, and the Thai-style dressing is delicious together with the mango and seared tuna. The dressing has Thai bird’s eye chili, which is a very spicy kind of chili, so if you aren’t sure if you can handle the heat, go slowly, and start by only adding ¼ chili or leave the chili out completely.
It’s a rather substantial salad that is hearty and filling enough to serve as a complete meal. If you make a big portion, you can also have it as a light dinner. Best served cold.
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servingsI often make this salad for lunch. It is not too difficult to make, and the Thai-style dressing is delicious. The dressing has Thai bird’s eye chili, which is a very spicy kind of chili, so if you aren’t sure if you can handle the heat, go slowly, and start by only adding 1/4 or leave the chili out completely. The avocado and tuna make the salad filling enough as a meal on its own, and if you make a large portion, it will also work as a light dinner. Best served cold.
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1 tablespoon 1 sugar
6 tablespoons 6 fresh lime juice (approximately 2 limes, depending how juicy they are)
3 tablespoons 3 fish sauce
1 1 Thai bird’s eye chili, finely chopped. If you aren’t good with spicy food, only take 1/4 or leave it out.
1 1 good quality tuna steak ~ 7oz (200g)
1 tablespoon 1 cooking oil for frying.
Salt and pepper to season the tuna.
1 1 mango
1 1 avocado
1/2 cup 1/2 snow peas
1 cup 1 fresh spinach
1/2 cup 1/2 shelled edamame
A small bunch of cilantro
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