I have mentioned the avocado and cashews, but didn’t want to scare you by mentioning one of the other key ingredients in this rather heavenly salad. It is an ingredient that I usually cannot abide with anything other than a bowl, and perhaps a squirt of lime.
Not to sound like Dr Suess, but I don’t want it upside down on a cake, embedded in a perfectly good pizza, or plonked into a Chinese meal. No, no, no. Can you guess what it is?
I am assuming that you are like me. 😉
Pineapple. Perfectly ripe white or golden pineapple needs nothing at all but itself. Its sugar-dripping self. Like a sun-warmed, just-picked peach or mango, your best accompaniment is always going to be a sink. Or bath, if you are lucky.
Messing with any of these is like a slap in the face to Mother Nature. Peel it, shove it in your gob and get over any pretension of improving it. You won’t.
I’ve made a notable exception to my exceptionally purist stance for this summery, fresh vegan meal salad. It just goes.
And how it goes. Leave it out at your peril. The zing, the sweet, the perfume. Heaven on a plate. It won’t beat eating slices of just-cut pineapple on a paradisiacal island from whence it was grown; or over the kitchen sink, juice whizzing everywhere. But it might come close.
I’m away to the bath…
Fragrant Thai Avocado and Cashew Salad
This mix of soft herbs and avocado, crunchy cashews, bursting pineapple and the drinkable dressing is heavenly; the key is to have everything chopped, sliced and otherwise prepped before assembling.
Add cooked chicken or prawns if you aren’t bothered about keeping it vegan. Play with other additions, too: blanched mung bean sprouts, shredded carrot, fried tofu, spring onions. But don’t forget the pineapple. It’s a knockout. And the salad is full of healthy, satisfying fats, too.
Amounts are approximate; use weights and measures as you see fit. The dressing will do for two plates. Enjoy. xx
Two large handfuls of watercress or rocket (or spicy leaves of any kind) OR spinach, rocket, watercress salad mix
1/4 small ripe pineapple, peeled, cored and thinly sliced or as chunks (you may have ore than needed here)
1/4 (English/hothouse) cucumber, deseeded and thinly sliced
Handful of radishes, topped, tailed and thinly sliced
Coriander/cilantro leaves, picked over – about a palmful
Mint leaves (Vietnamese if you can get it), picked over – about a palmful
50-75g raw cashews, either roasted in a 180C oven for 8 minutes or dry-toasted in a pan on the hob, cooled
2 heaped tbsp puffed brown rice or quinoa, lightly toasted in oven or dry pan – optional
2 heaped tbsp large coconut flakes, lightly toasted as above
1 small ripe, creamy avocado, sliced
2 tbsp crispy, salt-free shallots (found in tubs in any Chinese supermarket and many grocery stores)
Palmful of sprouts, such as quinoa and broccoli (I use Good 4 U Nutrition ones, available at Tesco and Sainsburys)
Lime wedges, to serve
The Thai Dressing
1 tbsp light soy sauce, coconut aminos or fish sauce
Juice of half a large lime
Any pineapple juice leftover from your chopping duties
1 fresh red chilli, deseeded and very finely chopped (nibble the tip of the chilli for hotness and judge whether to use it all or not)
1 flat tsp palm sugar or light brown sugar – more to taste
Method:
1. Mix of the dressing and set aside for the sugar to melt.
2. Layer all of the ingredients onto each plate, ending with the puffed rice, coconut and shallots. Drizzle over the dressing just before serving.
Variation: add drifts of cooked vermicelli rice noodles for a “Summer Roll” salad.
** If you are reading this from the website Easy Low Cal Recipes, this is published without my permission – as are all other posts of mine on this site. **
Lokks very fresh and delicious!
Pardon! Looks very fresh and delicious!
Wow, so fresh and enticing.
Looks amazing!!
Looks so amazing! 💝💝
Thai flavors are my absolute faves! This is amazing. The pineapples and cashews probably complement each other like a dream! And that spicy sauce on top is pure perfection!
Thanks so much, Cassie. You are always so kind. 🙂
This is a salad after my own heart. I do grow weary of salads at times. Never thought I’d say that, but lately I do. This one just makes me want to gobble it up, and I know the pineapple is a big part of that. Terrific recipe.
It’s too soon in the summer season here in Scotland to be jaded by salads but I do know what you mean. By September I’m willing it to be soup season! I’m glad this appeals. Thank you for your kind comment.
Fortunately, I live where we have plenty of cool days to make soup all year long!
I could probably get away with soup for about 50 weeks out of the year! Scotland is gorgeous but not especially warm. 😉
Oh, that looks amazing. I can imagine enjoying it for lunch… I need to get some avocados asap, I have cashews 🙂
wow, this looks so good, I’ll be making it tomorrow. Thanks Kellie
Exceptional
It’s as if you designed this salad just for me. 😉 I really love everything about it. I wouldn’t have automatically thought to add pineapple but I can see how it goes perfectly once looking through the recipe. An unexpected but welcome swap for mango or papaya.
I’m not keen on the green papaya/green mango thing – it doesn’t agree with my digestion. But pineapple has that sweet yet npippy edge that I think goes really well in this instance. I wish I could share this salad with you, Katie. 🙂
We never saw much in the way of avocado when we were in Thailand, which I think is such a shame as I missed it and I think Thai flavours would go so well with it. So, I am very happy to see this salad!
I love the creaminess of avocado, and of course the lovely, buttery fat. I just thought it would go well here. And I think that it does.
Wow this sounds incredible! It’s rare that I see a salad and go, “YUM!”, but this one really did the trick. Thai flavors are so awesome and could dress up any normally boring dish. Thanks for sharing! Julia
Thanks so much, Julia. High praise indeed!
Wow Kellie this salad just looks totally awesome. I’ve never heard of those shallots before but sadly don’t know of any Chinese supermarkets around here.
Thanks! You can fry your own thinly sliced shallot rings or just leave them out, Camilla.
Kellie, you did a wonderful job in this post. Thanks for sharing this recipe with us. It looks fascinating and yummy. I can’t wait to try it out with my kids. Awesome post, kudos!!!
This looks so lovely, Kellie. Like you I am not a huge fan of pineapple with things, but I can really see how it would work in this salad 🙂 Eb x
Oh these flavors and textures, just perfect. I have never put pineapple in a salad, you’ve inspired me to try it. – Kat
I am a fan of pineapple. This looks delicious Kellie.