Hot salad with Lemongrass dressing - Holy Lama

Hot salad with Lemongrass dressing

TOTAL PREP TIME: 15 MINS
MODERATELY EASY
SERVES: 1


A lovely salad dressing that be added to many different salads. A tasty and healthy option is this stir fry hot salad. Use tofu for a vegan option.

INGREDIENTSMETHOD
Ingredients:
  • Mixed salad leaves: crispy lettuce, rocket, spinach, chard, fresh coriander leaves – enough to fill a one litre bowl per person
  • 1/2 medium carrot, grated
  • 1/4 cucumber, cut into bite chunks
  • 4-5 cherry tomatoes cut into halves
  • 10 green grapes, cut in half (remove seeds if present)
  • 1/4 red pepper, sliced or cut into 1 in chunks (remove seeds and white membrane)
  • a few coriander leaves, washed and coarsely chopped 1 tbsp olive or sunflower oil
  • 1/2 pack firm tofu / 125g cooked chicken / 125g cooked prawns
  • 2 drops Ginger Spice Drops®
  • 2 drops Lemongrass Spice Drops®
  • 1 drop Chilli Spice Drops®

FOR THE DRESSING:

1. Mix all the salad leaves, carrot, cucumber, tomatoes, grapes, red pepper and coriander leaves together and place on a serving plate.
2. Place all the dressing ingredients in a screw-top jar and shake vigorously to blend.
3. Place the oil in a large frying pan or wok. Heat gently. Add the Lemongrass, Ginger and Red Chilli Spice Drops® and mix.
4. Add the tofu/chicken/prawns and toss for 2-3 minutes. Do not allow to burn. Remove the ingredients from the pan and reserve in a warm place.
5. Add the dressing to the same pan and gently warm through. Pour the warmed dressing into a jug.
6. Scatter the tofu/chicken/prawns on the prepared salad.
7. Just before eating, add the warm dressing and mix. Serve immediately.

TIP:
For a dinner party, you can put the dressing into individual mini jugs and invite guests to add their dressing just before they eat.

RECIPES THAT ALSO USE GINGER, LEMONGRASS, RED CHILLI

Download Recipe Booklet

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