Ease of Preparation: Easy
Yields: 10 to 12 servings
Ingredients
1 medium sized Jimica, peeled and sliced into thin matchsticks
1 can of Clementine segments
1 red onion, thinly sliced
2 cups of mesclin mix (475ml)
1 bunch of mint, chopped
1 bunch of basil, chopped
1 ripe mango, peeled, julienne
1 papaya, peeled, cubed, julienne
1 avocado, peeled, cubed
1 small head of radicchio, washed, dried and torn
1 small head of romaine, washed, dried and torn
Half an English cucumber, chopped
3 green onions coarsely chopped
¼ cup of fresh basil, chopped (60ml)
1 cup of unsalted peanuts (250ml)
Dressing
½ cup of extra virgin olive oil (125ml)
3 tablespoons of sesame oil (45ml)
4 tablespoons of soya sauce (60ml)
6 tablespoons of fresh lime juice (90ml)
1 tablespoon of fresh lemon zest (15ml)
¼ cup of fish sauce (60ml)
3 tablespoons of liquid honey (45ml)
1 teaspoon of chili sauce (5ml)
Salt and pepper to taste
Method
Combine all of the salad ingredients in a bowl and toss to mix. Whisk the dressing ingredients together and pour over salad when ready to serve. Toss gently.