Spring is the season of color, energy, and new life! It's so exciting with all the color bustin' out everywhere. And, I love extending this feeling to my food. I get so inspired to try new things, especially something that is colorful and fresh. This lovely Thai salad is presented with the main course of a meal and serves as a cooler to counteract the heat present in many traditional dishes. I just think the colors are Spring on a plate!
Thai Fruit & Vegetable Salad
1 green apple, cored and sliced
6 lynchees, peeled and pitted
1 cup green beans, trimmed and halved
1 red onion, sliced
1 small cucumber, cut into short sticks
1 1/3 mung bean sprouts
2 scallions, sliced
1 ripe tomato, quartered
Romaine or iceberg lettuce leaves
Mix all ingredients except the lettuce leaves and toss with Coconut Dipping Sauce. Place leaves on individual plates and arrange with a portion of the salad.
Coconut Dipping Sauce
2 tablespoons coconut cream
2 tablespoons granulated sugar
5 tablespoons boiling water
1/4 teaspoon chili sauce
1 tablespoon fish sauce
juice of one lime
Make the coconut dipping sauce. Spoon the coconut cream, sugar and boiling water into a screw-top jar. Add the chili sauce, fish sauce, and lime juice; close tightly and shake to mix.
Enjoy the delights of Spring on your plate!
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