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Summer fruit salad with Thai dressing

Name: Summer fruit salad with Thai dressing
Yield: 2
Ingredients: 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); 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)

for 2 people

Jan Bilton

Food writer and cookbook author.

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Add cooked chicken, pork or smoked salmon, if preferred.

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)

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)

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.