Salad days are here – yippppeee and lordy, lordy, lordy, this salad is spectacular: it’s zingy and fresh and its fabulous tastes and textures demand your attention. Eat it by itself or serve with fish: terikayi tuna is ideal but also, try this salad on the side of a lovely roasted salmon fillet – maybe with a wedge of lime on the side. I’ve changed the original recipe by adding a few extra ingredients, most notably the crayfish tails (they were on offer) but equally you could add prawns, smoked salmon or even hot, seared scallops. Anyway, it’s just lovely! I’ve never understood why people think salad is boring – this one will knock your socks off – give it a go!
Serves 2 (this is based on the quantities used to make up the marinade – if you’re creating salad for more people, just increase the quantities accordingly).
What you need…
for the salad
A selection of salad leaves: handfuls each of red chicory, rocket, spinach and baby gem work well but really, it’s whatever takes your fancy and is in the fridge
5cm chunk of cucumber, peeled and chopped
3 medium tomatoes, chopped
Handful of mint leaves, torn
Handful of coriander, chopped
250g asparagus, trimmed
125g crayfish tails or prawns (optional)
for the salad dressing
1 lime, juice only
2 cloves garlic, peeled and chopped
1 dessertspoon fresh ginger, grated
1 tablespoon palm sugar
2 tablespoons fish sauce
3 tablespoons soy sauce (or Tamari if you would prefer gluten-free)
1 red bird eye chilli, finely chopped
1 tablespoon mint leaves, chopped
1 tablespoon coriander leaves, chopped
What to do…
Pop the asparagus into boiling, water and cook for 2 minutes until al dente. Drain, refresh with cold water and drain again. Set aside to cool.
Put all your salad dressing ingredients into a screw-topped jar, tighten the lid and shake vigorously until mixed thoroughly together.
When you’re ready to eat, take a large pretty bowl, chuck in your cucumber, tomatoes, all your salad leaves, herbs, asparagus and crayfish tails . Tip over the dressing and mix together. That’s it! Serve and enjoy this absolutely wonderful salad with a lovely crisp dry white wine. And relax….
If you’re not too sure about the kick of the chilli, use just half, rather than a whole one
Watching James Martin and Mary Berry, separately, and then doing my own thing.
Well, it’s salad so it’s not hard is it?!