Tangy Thai Rainbow Salad

To compensate for my jaunt to the cinema (and subsequent consumption of a ten-ton Tess serving of Candy King with AN ENTIRE TUB OF PRINGLES), I decided to keep my lunch light, bright, easy-peasy but still packed with a punch.

It was really delicious, incredibly healthy and particularly filling so I don't feel at all bad about the 76,340 calories I just consumed in one sitting. Not even slightly.


Excuse the chipped plate. It's quite a sore spot and I still don't feel ready to talk about it. 

For the salad:

1. Slice half a Chinese Leaf into thin strips (a type of lettuce stocked in Tesco)
2. Finely dice half a red onion (also in Tesco)
3. Peel a carrot into ribbons (you'll never guess what, appears on the shelves of our well-stocked Tesco)
4. Grate half a cucumber (see above)
5. Dice an avocado (NEVER. IN. TESCO.)
6. Heat a non-stick frying pan on high
7. When the pan's hot, throw in your prawns and flash fry until they have just turned pink all over

(My prawns were frozen because it's cheaper… so before I fried them, I defrosted them by putting them in a mug and pouring in some boiling water. I drained them just before I fried them.)

For the dressing:

8. Juice two limes into a bowl
9. De-seed and chop up half a chilli (or a whole one if you like it hot) & add to lime
10. Add 2 dessert spoons of soy sauce, 2 dessert spoons of runny honey & 1/2 teaspoon fish sauce
11. Grate a thumb-size piece of ginger, gather the pulp and squeeze it into the bowl (I hate raw ginger pulp. Yuck.)

The dressing is super strong when you taste it on its own, but over the whole salad it gives it the pizazz it needs. 

SERVES 2

INGREDIENTS

SALAD

• 1/2 Chinese Leaf
• 1/2 red onion
• 1 large carrot
• 1/2 cucumber
• 1 avocado
• 240g raw prawns

DRESSING

• 2 limes
• 2 dessert spoons of soy sauce
• 2 dessert spoons honey
• 1/2 teaspoon fish sauce
• 1/2 red chilli
• 1 thumb-sized piece of ginger