Add cooked chicken, pork or smoked salmon, if preferred.
Thai dressing
¼ cup | Fresh lime juice (Main) |
2 Tbsp | Peanut oil |
1 Tbsp | Freshly grated ginger |
1 Tbsp | Fish sauce |
2 cloves | Garlic, crushed |
1 tsp | Brown sugar, use up to 2 tsp |
1 tsp | Finely chopped chilli, use up to 2 tsp (Main) |
Salad
3 | Nectarines, stoned and sliced (Main) |
2 tsp | fresh lemon juice |
1 cup | Mung bean sprouts (Main) |
1 cup | Rock melon, cubed, or use watermelon (Main) |
1 small | Red chilli, seeded and sliced (Main) |
2 | Spring onions, diagonally sliced |
1 cup | Roasted peanuts (Main) |
¼ | Chopped coriander, roughly chopped (Main) |
¼ cup | Chopped mint, roughly chopped (Main) |
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Directions
- Whisk the dressing ingredients in a bowl.
- Place the nectarines in a salad bowl and drizzle with the lemon juice to prevent browning. Add the other salad ingredients and carefully mix. Drizzle with the dressing just before serving.
More recipes from Jan using summer fruits
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