Garden Salad with Lemongrass Dressing

Enjoy a fresh salad enhanced by the delightful tang of our lemongrass dressing. Servings: 2

Ingredients

For the Lemongrass Dressing:

• 2 tbs of CurryFresh Lemongrass Paste

• 1 tsp minced ginger

• 1 tsp minced garlic

• 1/2 tbs light soy sauce

  • Use a gluten free soy sauce if needed

• 1/2 tsp sesame oil

• 1 tbs avocado oil

  • Or any other oil that doesn't have a strong flavor

• 3 tbs rice vinegar

• 1 1/2 tbs lime juice

• 1 1/2 tbs honey

  • Or use any other liquid sweetener that you like

• Salt to taste

For the Salad:

This Lemongrass Dressing will go well with any fresh salad so go ahead and make the salad as you like it best. Here's how we like our salad:

• 1 large Romaine Heart

• 1 large avocado

• 2 - 3 boiled eggs

  • Health tip: do not overcook the eggs. Soft-Medium boiled eggs (less than 6 min boiling time) are exposed to less heat, which can help preserve certain heat-sensitive nutrients. For example, some B vitamins, such as folate and riboflavin, are more sensitive to heat and can be partially degraded during longer cooking times.

  • Vegan alternative: boiled chickpeas

• 1 - 2 large tomatoes

• 1/3 of a large cucumber

• 3 medium radishes

Directions

• Start with the Lemongrass Dressing.

• Mix all ingredients together in a small bowl and stir until well mixed. Taste.

• Adjust the sweetness, saltiness and sourness by adding more honey / salt / lime juice according to your taste.

• For the salad, cut the Romaine lettuce, avocado, tomatoes into bite size chunks. Cut the cucumber and radishes into thin slices. Place everything in a salad bowl and mix. Peel the boiled eggs and cut each egg into 2 or 4 equal parts. Place the eggs on top.

• Add the Lemongrass Dressing on top when you're ready to serve.

• Enjoy as a side salad or a full lunch meal.