This started with this Thai Green Mango Salad with Salty Tamarind Dressing recipe, but I’ve changed nearly everything about the recipe, so it’s time to write up my variant.

Total time: 20-30 minutes

Serves: 2

Salad Ingredients

• 3 kiwis, removed from skins and cut into 5-7mm coins. We’re pretty sure grilled cantaloupe will work, but haven’t actually tried it yet.
• ½ Granny Smith Apple, cut into thin wedges, which are then halved
• small cucumber, cut into coins
• 1 tsp amchoor
• ¼ kg shrimp, sautéed in garlic and chile, or a single kebab of chicken, or a couple skewers of barbecued pork, Vietnamese-style (aka Xa Xiu ), or a bit of grilled tofu
• 20g peanuts, roughly crushed

Dressing Ingredients

• 2 T tamarind paste
• 1 T fish sauce, or squid brand sauce
• 1 T lime juice
• 2 T sugar
• ½ tsp molasses
• 1 tsp chile (we use Chimayo chile here)
• 4 T peanut oil (olive oil will work, but…)
• 10g peanuts, crushed

Dressing Directions

• mix all the dressing ingredients in a bowl and whisk until mixed. It’ll separate, and it will separate faster if chilled, so leave it room temperature if you didn’t make it the night before.

Salad Directions

• grill kiwi slices, 5 minutes on one side, undisturbed. They should be brown on the bottom, just beginning to caramelize
• place kiwi slices on plate, browned side up
• if you need to sauté the shrimp, put a little oil and garlic into the pan to loosen the fond from the kiwis, and then cook the shrimp
• place apple slices on plate
• place shrimp on fruits
• drizzle salad with dressing
• sprinkle peanuts on top of salad

#recipe #salad #main

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