Thai Fruit & Vegetable Salad

By Mermaid Shelley

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

Small pineapple, peeled and cubed

1 small mango, peeled and sliced
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.

It's always good to have fun and colorful food. 
Enjoy the delights of Spring on your plate! 

For more great recipes and food ideas, see our Feature Recipe Collection on the our Mermaids of the Lake on-line magazine

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