Top | Erika Szymanski
Summer Thai Salad
(recipe, Erika Szymanski)
This recipe is easily adjusted for diners with different eating needs. Mix up the main ingredients, plate out individual portions — over either rice, rice noodles, or shredded lettuce — and add garnishes to make each plate more or less calorie-dense as needs be.
What isn't flexible are the tomatoes. The salad absolutely depends on beautiful, fresh tomatoes with both lots of sweetness and lively acidity. If all you have are hot-house tomatoes, save this salad for another day.
- 3 large ripe tomatoes, chopped
- 1 Hass avocado, cubed
- 1 small cucumber, thinly sliced crosswise
- 3 green onions, both green and white parts, thinly sliced
- 1 Tbsp. Thai fish sauce
- 1 tsp. sugar, or to taste
- 2 tsp. soy sauce
- 2 Tbsp. unseasoned rice vinegar
- ¼ cup dry-roasted peanuts
- ½ cup chopped fresh cilantro
- Cooked shrimp, prawns, or fried tofu
- Extra slices of avocado
- More dry-roasted peanuts
- Roasted peanut oil or toasted sesame oil
- Lime wedges
- Combine the tomatoes, avocado, cucumber, and green onions in a large mixing bowl. Add the fish sauce, sugar, soy sauce, vinegar, and peanuts, and toss to coat the vegetables in the dressing. Gently fold in the cilantro.
- Divide between two plates (or more than two, if serving as part of a larger meal), over rice, rice noodles, or shredded lettuce, and top with the garnishes as desired. Serve with a lime wedge or two on the side.