Thai Salad with a Minty, Lime Dressing

This salad is brought to you by my slightly empty fridge and a need for a salad with a bit of something extra.  I’m not exactly a Thai food expert, but I think this could qualify as a Thai-inspired recipe.  It has also made me realize that I definitely need a little herb garden once I’m back at school.  Maybe with some serious research and dedication I can keep the plants alive for a whole year…

We’ll see.

The thing I usually find with salads is that they don’t keep you full for very long, but this was more filling than I was expecting. I’d say it’s good for a full meal if you like eating giant salads, or use it as a side salad with another main course.  It also only took me about half an hour to make – from the time I walked in the door to when I was sitting down.  This ended up being a great thing, because I was pretty hungry after work and probably wouldn’t have been able to wait any longer.  The half an hour point is usually when the truffles I made last week start to look way too tempting.

Ingredients (single serving)IMG_4991
4 stalks of lettuce
1/4 large cucumber, thinly sliced
6 stalks asparagus, ends removed
1/4 red pepper, thinly sliced
handful of cashews
2 tbsp olive oil
1 tbsp dijon mustard
1 tbsp honey
6 mint leaves
juice from 1/2 a lime, squeezed (about 2 tbsp)


1. Preheat oven to 375 degrees

2. Wash asparagus and place in an oven-safe dish with the cashews.  Cook for 15 minutes, until asparagus is tender and cashews are slightly golden

3.  Meanwhile, wash and slice vegetables and lettuce and arrange in a bowl

4.  Mix all dressing ingredients in a food processor (I used my magic bullet)

5.  Place asparagus and cashews on salad and drizzle dressing over top


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