Zingy salad with a Thai style dressing

A fresh salad with a fabulous Thai style dressing . Serves 2.

Thai spiced salad

Here’s your list – I’m using one of those very uninspiring Iceberg lettuces for this but today it’s perfect for the job as it will slice very fine and be lovely and crispy in the salad.

Ingredients for Thai salad

Either chop and slice very finely or put into your blender – a small chopped red chilli (seeds removed), a garlic clove, a handful of coriander, a spoon of sugar or honey, the juice of 1 lime, 2″ of the white end of a stalk of lemongrass very finely sliced, and a tablespoon of soy sauce, and a tablespoon of olive oil. Mix or blend together.

Boil your kettle. Add the boiling water to a pan, then throw in your beans and boil for about 1 minute. Drain and put them into cold water to keep them nice and green.

Finely slice half of an iceberg lettuce, chop up your tomatoes, your avocado, add the green beans and put the dressing on top. Snip up the spring onion onto the top. Mix everything together. Bash up a small handful of peanuts and add to the salad.  I’m eating this on my own today but if you’re going to add some prawns or cooked fish this will serve 2 for a delicious light supper. Delicious!

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