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. But don’t forget the pineapple. It’s a knockout. And the salad is full of healthy, satisfying fats, too.
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, 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
Palmful of sprouts, such as quinoa and broccoli
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
1 flat tsp palm sugar or light brown sugar - more to taste
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.