Zingy Thai Mix Salad

This EPIC salad which is not fully plant based made it to my weeknight dinner after I read the recipe on @greenspoonke newsletter. The original recipe is by @cookandcanon in collaboration with@freshlykenya and @greenspoonke Tips To Make this Salad extra yummy:

1. Mix the veggies and the dressing just before serving.
2. Served the salad chilled.

INGREDIENTS

SALAD

• 150g cherry tomatoes, halved.
• 200g baby corn.
• 100g green beans, trimmed and halved.
• 3 carrots, grated.
• Handful of mint, chopped roughly.
• Handful of coriander, chopped roughly.
• ½ cup canned chickpeas, rinsed and drained.
• 2 tbsp sunflower seeds, toasted.
• ¼ cup chopped peanuts, toasted.
• 1 small head broccoli, separated into florets.
• 100g snow peas, trimmed and halved.
• 2 green chillies, chopped, to garnish.

INGREDIENTS

DRESSING

• ¼ cup olive oil.
• 2 tsp sesame oil.
• 2 garlic cloves, peeled.
• 2 tbsp light soy sauce.
• 2 tsp water.
• 2 tbsp fish sauce.
• 2 tbsp honey.
• ½ inch stalk of lemongrass.
• 1 tsp lemon juice.
• Salt and pepper to taste.
• 2 tsp red chilli flakes.

METHOD

• Grill the baby corn in a pan over medium heat with 1 tsp olive oil. Fry until lightly golden. Set aside to cool. Once cooled, halve the baby corn lengthwise.
• Blanch green beans, broccoli and snow peas. Set aside to cool.
• Blend all the ingredients for the dressing until smooth.
• In a large salad bowl, add all the veggies including coriander, mint and the dressing and toss well to coat.
• Before serving, sprinkle over the toasted sunflower seeds, peanuts

and chillies.

Let me know when you try it!

xoxo

Zeeya J