Ingredients:
300g chopped fresh pineapple
1 long cucumber, chopped
1 punnet cherry tomatoes, halved
155g green beans, finely sliced
155g bean sprouts, scraggly ends removed
⅓ cup (80ml) rice vinegar
2 tbsp lime juice
2 red chillies, seeded and very finely chopped
2 tsp sugar
30g dried shrimp, to garnish
small fresh mint leaves, to garnish
Method:
- Toss together the pineapple, cucumber, tomatoes, beans and sprouts in a bowl, cover and refrigerate until chilled. Combine the vinegar, lime juice, chilli and sugar in a small bowl and stir until the sugar dissolves.
- Dry-fry the shrimp in a frying pan, shaking the pan constantly until the shrimp are light orange and fragrant. Process the shrimp in a food processor until finely chopped.
- Arrange the chilled salad on a serving platter, drizzle the dressing over the top and garnish with the chopped shrimp and mint leaves. Serve immediately.
Nutrition per serve (6):
Protein 5g
Fat 0g
Carbohydrate 10g
Dietary Fibre 4g
Cholesterol 30mg
270 kj (65 cal)
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