Add cooked chicken, pork or smoked salmon, if preferred.
Thai dressing
¼ cup | Fresh lime juice (Main) |
2 Tbsp | Peanut oil |
1 Tbsp | Freshly grated ginger |
1 Tbsp | Fish sauce |
2 cloves | Garlic, crushed |
1 tsp | Brown sugar, use up to 2 tsp |
1 tsp | Finely chopped chilli, use up to 2 tsp (Main) |
Salad
3 | Nectarines, stoned and sliced (Main) |
2 tsp | fresh lemon juice |
1 cup | Mung bean sprouts (Main) |
1 cup | Rock melon, cubed, or use watermelon (Main) |
1 small | Red chilli, seeded and sliced (Main) |
2 | Spring onions, diagonally sliced |
1 cup | Roasted peanuts (Main) |
¼ | Chopped coriander, roughly chopped (Main) |
¼ cup | Chopped mint, roughly chopped (Main) |
Directions
- Whisk the dressing ingredients in a bowl.
- Place the nectarines in a salad bowl and drizzle with the lemon juice to prevent browning. Add the other salad ingredients and carefully mix. Drizzle with the dressing just before serving.