This week’s recipe comes from one of my favorite food blogging duos, Jack and Jeanine of Love & Lemons. Their blog is full of healthy (mostly vegetarian) and lactose free recipes that will make you salivate. Whenever I’m looking for healthy inspiration this is definitely a blog that I turn to. This week they prepared for us a Thai Coconut Cucumber salad that makes me yearn for late outdoor summer dinners. I can see this accompanying a nice fillet of fish or some grilled portabellas. What would you all eat it with?
Serves 2 as a main course, 4 as a side.
Serve cold or at room temperature.
1/3 cup coconut milk
1 teaspoon red curry paste
1 teaspoon fish sauce (omit if vegan, add extra soy sauce at the end if necessary, to taste)
1 teaspoon soy sauce
juice from1/2 lime (reserve the other 1/2 lime to squeeze juice on at the end)
1 teaspoon agave
1/4-1/2 teaspoons sriracha, to taste
1/4 – 1/3 cup water
1/2 cup chopped cucumber
1/2 cup chopped red pepper
1/2 cup edamame, cooked
1/2 cup tofu, cubed, (baked, if you prefer, see method below)
1/4 cup scallions, sliced, white and green parts
1/2 cup basil leaves, chopped (thai basil if you have it, I just had regular basil)
4 or 5 mint leaves, chopped
1 cup arugula
1 cup rice noodles, cooked (optional)
1/4 cup cashews, toasted & chopped (optional)
1/4 cup toasted coconut flakes (optional)
In a small bowl, whisk together all dressing ingredients except for the water. Add water, a couple of tablespoons at a time, to thin out the dressing to your desired consistency. Taste and adjust seasonings. Place in the refrigerator while you chop the ingredients for the salad.
Toss all salad ingredients, except for the cashews and coconut flakes, with the dressing. Taste and decide how much or little dressing you like. Adjust for seasonings. Add the cashews and coconut flakes on top at the end so they remain crunchy. Squeeze more lime juice on top (or serve with lime slices on the side) and serve.
Optional, bake the tofu:
Cut firm tofu into small cubes. Arrange on foil on a baking sheet. Drizzle with olive oil, salt and pepper. Bake in a 350 degree oven for 15-20 minutes or until golden brown on the edges. Let cool for 15 minutes or so before you toss into a cold salad.
More healthy recipes on the BLDG 25 blog!