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.
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