Thai Red Curry with Chicken & Bamboo Shoots then you will have all of the ingredients you need for the salad dressing. It takes no time at all to make and is so light and refreshing – the perfect salad for a hot summer day. The dressing will make more than you need but it keeps in the fridge. Having said that, if you are like me it won’t last long as you will find yourself making this salad lots!
I first published this recipe in August 2010 combined with the Thai Red Curry with Chicken & Bamboo Shoots mentioned above, but I decided it needed a photograph to show how amazing it is and therefore a page to itself! This is Summer food at it's best! Enjoy x
4 large handfuls of mixed salad leaves
1 avocado, cut into bite-sized pieces
1 ripe, juicy mango cut into bite-sized cubes
12-14 cooked, peeled prawns (depending on size and how hungry you are)
Small scattering of coriander leaves
2 spring onions, finely sliced
For the dressing:
1 red chilli, finely chopped
1 small clove of garlic, crushed
1 tsp freshly grated ginger
Zest & juice of 1 lime
2 tsp sugar
1 tbsp fish sauce
1 tbsp water
1 tbsp light olive oil
To make the dressing simply combine of all the ingredients together and mix well.
Divide the mixed salad leaves evenly between 2 plates then tumble over the avocado, mango and prawns. Scatter over the coriander leaves (I like to keep them whole so you can really taste it, but if you prefer you can chop them up) and the spring onions. Finally when you are ready to serve drizzle over the dressing devour!