Our salad spree continues. We are loving having salads for breakfast, along with lunch or dinner, or as an evening-time snack. We have been amazed at what we’ve learnt and found during this salad spree. There’s so much more to learn, as we go, too.
The latest salad I dished up, a couple of days ago, was a Thai-style one made of moong sprouts and chunks of ripe pineapple. Yes, we are totally in love with all things Thai these days! This particular salad was a burst of flavour in the mouth – sweet and spicy and sour and salty, all in one. Crushed peanuts added a crunch to it. Lip-smacking delicious it was, I tell you!
This salad is pretty simple to make too – once you have the ingredients prepped and ready, you can whip this up in a matter of minutes.
Here’s how I made the salad..
Ingredients (serves 3):
2 cups moong sprouts, blanched in boiling water till half cooked, drained and let to cool completely – do not overcook them
1 cup pineapple, with the thorns and hard cores removed, chopped into chunks
Salt, to taste
Red chilli powder, to taste
4 tablespoons honey, or to taste
1/4 cup peanuts, dry roasted on medium heat, let to cool down completely, skin removed and pulsed coarsely for a second in a mixer – do not make a very fine powder
Juice of 1-1/2 lemon, or to taste
1-inch piece of ginger, peeled and chopped very finely
A small bunch of coriander leaves, chopped finely
- Mix everything together well, in a large mixing bowl.
- Taste, and adjust seasonings as required.
- Let rest for 5-7 minutes for the flavours to meld well together.
- Serve immediately.
Note: You must serve the salad immediately, otherwise you risk the peanuts getting all soggy and losing their crunchiness. If you don’t plan to serve it immediately, you could keep all the ingredients prepped and ready, and mix up the salad minutes before you are ready to serve.
Here are some other salads that we have been making, this summer: