This is a typical Vietnamese salad. So easy to make since you just have to boil all meats and cut up veggies! Like most Vietnamese salads, it is made with shredded chicken, pork or shrimp. I picked pork (a piece of pork tenderloin or one that has a little skin, little fat and meat) and size 16-20 shrimp. Most tedious part is slicing the lotus roots. If you slice too thick, it will me tough to chew. So I like to thinly slice mine at an angle so it's still long and easy to pick up with chopsticks. ingredients: 1
This is a great salad to eat with some type of meat. We paired this with chicken adobo tonight and I habe also served this with Asian sparerib, Korean spare ribs, or braised Asian porkbelly and a side of rice. Ingredients: 4-6 Persian cucumbers thinly slice. I used a mandolin so it's all even. Mix in a bowl: 2 tablespoons rice vinegar 1 teaspoon sugar 1/2 teaspoon ground pepper 1 teaspoon coarse chili powder Then put in sliced cucumbers and mix evenly. I chill in fridge 30 minutes before serving so it's cold. This will serve about 4 people.
Never thought to just make a salad and have avocados be the primary focus! This is awesome and it's great with grilled steak or grilled chicken. Gives the good fat you need! The secret here is to pick an avocado that isn't too ripe so it doesn't break up when you toss it! On the ripe but firm side! refreshing salad Ingredients: 1 large avocado 1 English cucumber 4-8 ounces of grape tomatoes 1 table spoon Olive oil 2 tablespoon Rice vinegar or red wine vinegar or lemon Salt & pepper for taste Cut up avocados in cubes, chop up