These two light and healthy salads are perfect for the warmer weather and they take less than ten minutes to prepare which is great if you’re lost for time. Both can be served with grilled fish, chicken or prawns. Enjoy!
Thai Chilli and Cucumber Salad
2 large Lebanese cucumbers, halved, deseeded and sliced
3 cups bean sprouts
2 green onions, thinly sliced
¼ cup fresh Thai basil leaves
¼ cup fresh mint leaves
1 x long red chilli, deseeded, thinly sliced
½ cup Thai-style dressing (see below for recipe)
2 tsp brown sugar
2 tsp rice wine vinegar
1 tbsp lime juice
1 tbsp fish sauce
1 tbsp peanut oil
- Place all ingredients into a large bowl and toss to combine.
- Drizzle with Thai dressing and serve.
Fennel and Orange Salad
1 baby fennel bulb
60g mixed lettuce leaves
3 medium oranges, peeled and segmented
1 tbsp white wine vinegar
1 tbsp orange juice
2 tbsp olive oil
- Thinly slice fennel then toss with remaining two ingredients.
- Drizzle with dressing and serve.
Images via taste.com.au, yourtruition.com