| Prep: 20 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 190 | 8g | 2g | 22g |
| sugars | fibre | protein | salt |
| 16g | 3g | 10g | 0.3g |
There’s something extraordinary about this Fish Mint Asian Salad, a recipe that beautifully embodies my love for gastronomic adventurism and cultural confluence. A delightful amalgamation of borrowed Thai simplicity and imbued with the spirit of Gujarati vibrancy, this salad not only thrills my taste buds but also revives my age-old faith in unorthodox yet delightful fusion food.
The Toss-Up of Flavors and Memories
Each bite of this Fish Mint Asian Salad brings back memories of my sun-soaked Californian upbringing, which I joyfully juxtapose with a flavor reminiscing of my Gujarati roots. This recipe is a testament to my story, providing a gateway to express my passion. The fresh salad leaves, when combined with fish mint leaves, carry a characteristic West Coast freshness. The zing of the ginger and the tanginess of lime juice sit harmoniously with the sweetness of mango and pineapple – a symphony of flavors that evoke glimpses of Indian summer afternoons.
Healthy, Nutritious and Delicious
Apart from being a treat to your palate, the Fish Mint Asian Salad is a treasure house of nutrition. It is replete with vitamins, minerals, dietary fibers, and anti-oxidants, thanks to the goodness of fresh fruits included in the recipe. The soy sauce and sesame oil dressing elevate it from a regular salad to an Asian-inspired delicacy while keeping it relatively low on calories. The additional health benefit of ginger for digestion and immunity also comes as a bonus.
Finding Harmony in Fusion
For me, creating a recipe is like composing a melody, where every ingredient plays a precious note. The Fish Mint Asian Salad sings a harmonious song of East meets West, and one that beautifully complements other fusion dishes. It can effortlessly pair with a Spicy Chicken Curry, offering a refreshing break from the heat, or add an interesting twist when served with traditional Naan. This one salad recipe has lead to countless delighted guests at our dinner table, and I hope it does the same for you.
What You’ll Need
- 2 cups of mixed salad leaves
- 2 cups of fish mint leaves, torn
- 1 mango, peeled and sliced
- 1 cup of fresh pineapple chunks
- 2 green onions, finely sliced
- 1 red bell pepper, finely sliced
- 1 cucumber, thinly sliced
- 1/2 cup of fresh cilantro leaves
- 1/2 cup of fresh mint leaves
- 1 red chili, deseeded and finely chopped
- 1 tablespoon of finely grated fresh ginger
- 2 tablespoons of soy sauce
- 2 tablespoons of lime juice
- 2 tablespoons of sesame oil
- 1 tablespoon of honey
- Salt and pepper for seasoning
Method
Step One
Begin by preparing all of your ingredients. Rinse the salad and fish mint leaves thoroughly and tear them into manageable pieces. Peel and slice the mango. Cut the pineapple into chunks. Finely slice the green onions and red bell pepper. Thinly slice the cucumber. Deseed and finely chop the red chili. Grate the ginger.
Step Two
Combine 2 cups of mixed salad leaves and 2 cups of torn fish mint leaves in a large mixing bowl. Add the sliced mango, pineapple chunks, finely sliced green onions, red bell pepper and cucumber. Mix everything gently to ensure that all the ingredients are evenly distributed.
Step Three
Next, add 1/2 cup of fresh cilantro leaves and 1/2 cup of fresh mint leaves to the bowl. Gently toss the ingredients together.
Step Four
For the dressing, mix together the finely chopped red chili, grated ginger, soy sauce, lime juice, sesame oil, and honey in a small bowl. Stir until well combined.
Step Five
Drizzle the dressing over the salad and gently toss to ensure the salad is well coated. Season with salt and pepper to taste.
Step Six
Let the salad rest for a few minutes before serving to allow all the flavors to meld together. Enjoy your refreshing Fish Mint Asian Salad.
