Here's a very simple salad that's loaded with Southeast Asian flavor.
Recipe information
Yield
Makes 4 servings
Ingredients
2 tablespoons unsweetened coconut milk*
2 tablespoons fresh lime juice
1 tablespoon fish sauce (such as nam pla or nuoc nam)**
1 tablespoon peanut butter
1 tablespoon water
1 teaspoon minced jalapeño chile
1 teaspoon golden brown sugar
1 tablespoon chopped fresh cilantro
1 small shallot, minced
1 cup (packed) arugula
1 large ripe mango, peeled, pitted, cut into thin slices
2 medium avocados, halved, pitted, peeled, cut into thin slices
2 tablespoons toasted chopped peanuts
*Available at many supermarkets and at Indian, Southeast Asian, and Latin markets.
**Available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.
Preparation
Whisk first 7 ingredients in medium bowl to blend. Stir in cilantro and shallot. Divide arugula among 4 plates. Fan mango and avocado slices over. Drizzle with peanut dressing. Sprinkle with chopped peanuts and serve.
