Ingredients
For the salad:
- 1 small pineapple, peeled, quartered, cored and sliced crosswise
- 1/2 cucumber, peeled, seeded and thinly sliced crosswise
- 20 cherry tomatoes, halved (200 g)
- handful mint leaves, roughly chopped
- 4 handfuls baby salad greens (spinach, mangold and arugula) (about 100 g)
- 250 g tiger prawns, peeled and cooked
- 50 g unsalted cashews, toasted
For the dressing:
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons fish sauce
- 2 tablespoons palm sugar
- 1 teaspoon sambal oelok (chili-garlic sauce, found at Asian food markets)
- 1 red and green fresh chili pepper, seeded and finely chopped
- 1 small garlic clove, minced
- small handful cilantro leaves, chopped
- 1 pinch of chili powder
Instructions
- Whisk together the lemon juice, fish sauce, and sugar in a small bowl until sugar is dissolved. Add the sambal oelok, fresh chilis, garlic, cilantro and chili powder, mix together until combined.
- In a serving bowl, combine the pineapple, cucumber, cherry tomatoes, mint, and salad greens. Toss with the dressing and serve the salad topped with the prawns and cashews. Serve and enjoy!