this salad is inspired by one of the best salads i have ever had – at chi wah wah down christchurch’s terrace. i had to try and remake it!
fresh fresh fresh, with loads of texture…the creaminess of the avocado pairs beautifully with the sour, salty asian style dressing.
high in vitamins, antioxidants and omega 3 to name only a few, this salad is a fully balanced meal in its self!
super easy to make, and it maintains its crunchy texture for a couple days after (if you manage to hold back and save some for day two!)
for the dressing
1/2 cup fresh lime juice
1/3 cup fish sauce
1.5 tblsp xylitol, coconut sugar or brown sugar (i use xylitol as i am sugarfree)
2 cloves garlic, smashed (this is removed before serving)
2 birds eye chillis, roughly chopped (this is removed before serving)
for the salad
300gm pumpkin seeds
300gm sunflower seeds
100gm almonds, slivered
1 red onion, finely sliced, and then soaked in cold water with 1 tsp rice vinegar
1/2 red cabbage, finely sliced
1.5 cups roughly chopped coriander
1.5 cups roughly chopped mint
2 ripe avocados, roughly chopped
for the dressing, combine all ingredients and stir until sugar is dissolved. taste. it should be slightly more sour than salty.
leave to sit to the side enabling the chilli and garlic to infuse into the dressing for at least an hour.
for the salad, drain the red onion using a sieve and then place all ingredients except the coriander and mint into a large bowl. toss to combine.
when ready to serve, drain the dressing through a sieve to remove the chilli and garlic. taste the dressing again and ensure its balanced. add more lime, fish sauce or sugar, depending on what its like.
when ok, pour over the salad and mix to combine well.
add the coriander and mint and toss.
serve onto serving plate/s and then top with the chopped avocado.