Vietnamese mint adds zest to this salad and its' moreish dressing.
|1 small||chilli, seeded|
|1 large clove||garlic, chopped|
|2 teaspoons||rice vinegar|
|1 tablespoon||lime juice|
|1 tablespoon||fish sauce|
|2||Vietnamese mint leaves, chopped|
|1 small||shallot, diced|
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|8 small||round green beans|
|8 small||Vietnamese mint leaves|
|1||avocado, halved, stoned peeled and sliced|
- To make the dressing, place the chilli, garlic, vinegar, sugar, lime juice, fish sauce and Vietnamese mint leaves in a blender. Mix until smooth.
- Place the shallot in icy water for 30 minutes then drain and add to the dressing just before serving.
- Bring a large frying pan of water to the boil. Blanch the beans and asparagus in batches until crisp-tender. Lift out with tongs and refresh in icy water. Drain and pat dry.
- Layer in a serving dish together with the small Vietnamese mint leaves. Top with the avo, if using. Drizzle with the dressing just before serving.