Ingredients
| DRESSING | |
| 3 tablespoons fresh lime juice (or 2 tablespoons fresh lemon juice plus 1 tablespoon bottled lime juice) | |
| 2 tablespoons fish sauce | |
| 1 pinch palm sugar | |
| 1-2 chopped Thai chillies (optional) | |
| SALAD | |
| 3-4 types of citrus (I used 1 blood orange, 1 Cara Cara orange, 1 Valencia orange and a mandarin) | |
| 1 small shallot, sliced | |
| 1 tablespoon toasted coconut flakes | |
| 1 tablespoon fried shallots | |
| a few leaves of green herbs, to garnish (I used mint, shiso, lemon basil) |
This is such a gorgeous, delicious and easy salad. It never fails to please at the dinner parties I throw. You can use just about any type of citrus you can find, and you can easily make it vegan by substituting light soy sauce for the fish sauce.
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Instructions
| 1. | DRESSING |
| 2. | Mix all the ingredients together and set aside. |
| 3. | SALAD |
| 4. | Peel the citrus and slice them crosswise into rounds. Arrange them beautifully on a platter. |
| 5. | Pour the dressing over the citrus slices and sprinkle over the sliced shallots, coconut flakes, fried shallots and herbs. Serve immediately. |
Recipes & food styling Pim Techamuanvivit / Portrait & recipe photography Tony Nyberg / Restaurant photography Adahlia Cole, Anson Smart