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Salmon and herb Thai salad with chilli lime dressing

Name: Salmon and herb Thai salad with chilli lime dressing
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: /asian recipes
Ingredients: 1 Lebanese cucumber; 150g grape tomatoes, halved; 1/2 loosely packed cup Thai basil leaves; 1/2 loosely packed cup Vietnamese mint; 1/2 loosely packed coriander leaves; 2 cups (160g) bean sprouts; 2 x 210g cans red salmon, drained, skin discarded; 1/3 cup (80ml) lime juice; 2 small red chillies, seeds removed, thinly sliced; 1 garlic clove, crushed; 1 tablespoon fish sauce; 1 tablespoon soy sauce; 1 tablespoon vegetable or peanut oil

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Salmon and herb thai salad with chilli lime dressing

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Fresh, healthy and full of flavour, this salmon and herb Thai salad is a great one for summer.

1 Lebanese cucumber
150g grape tomatoes, halved
1/2 loosely packed cup Thai basil leaves
1/2 loosely packed cup Vietnamese mint
1/2 loosely packed coriander leaves
2 cups (160g) bean sprouts
2 x 210g cans red salmon, drained, skin discarded

Chilli lime dressing

1/3 cup (80ml) lime juice
2 small red chillies, seeds removed, thinly sliced
1 garlic clove, crushed
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon vegetable or peanut oil

Method

1.

For the dressing, place all the ingredients in a large bowl, then whisk to combine.
2.

Halve the cucumber lengthways, then scrape out the seeds and slice thinly. Add to the dressing with the halved tomatoes, basil, mint, coriander and bean sprouts and toss to combine. Flake the salmon over the top, toss gently, then divide the salad among serving plates.