This Asian Summer Salad is one of my favourite go-to dishes because it is oh so simple and delicious. It can be thrown together on a hot sunny Summer’s day in no time but deliver big flavours to make your tastebuds dance on your tongue.
Preparation and Cooking time: 15 – 20 minutes
*300 grams free range or organic chicken breast (You could substitute chicken for tofu to make vegetarian)
*250g baby spinach
*1/2 green cabbage
*1/2 purple cabbage
*1 large cucumber
*1 bunch coriander
*1 teaspoon coconut oil
*1 lime (juice of)
*½ lemon (juice of)
*2-3 Tablespoons Fish Sauce
*Pepper (as much as desired)
*1 small handful cashews (preferably activated ones)
*1 Fry pan
*1 Cutting board (which you can flip over to cut the chicken)
*1 Large mixing bowl
*2 Serving bowls
*An appetite and huge smile
How to cook up a storm:
Step 1: Cut chicken into thin strips and cook on medium heat once coconut oil has melted in pan. Season with pepper.
Step 2: While chicken is cooking, peel and cut carrots and cucumber into julienne strips, roughly chop cabbages and coriander and place in mixing bowl along with baby spinach.
Step 3: Add fish sauce and juice of lemon and lime into bowl and mix.
Step 4: Once chicken is cooked, allow resting for 1 minute and then add to salad mixture.
Step 5: Dish Asian Summer Salad into serving bowls, then garnish with sliced avocado and cashews
Step 7: Enjoy!
*Did you know*
That lemons and limes are high in potassium, which is important for your brain and nervous system and not only that but both fruits have amazing digestive qualities which helps relieve bloating, and funnily enough digestion.