The ideal fresh, light accompaniment to my Coconut Battered Fish.
Ingredients
For the salad
- 1 small lettuce – torn into large pieces
- 6 asparagus spears – trimmed and cut into diagonal pieces
- 4 radishes – sliced
- ½ cup frozen peas – defrosted
- ¼ cup roughly chopped fresh mint
- Edible flowers, to garnish (optional)
For the coconut milk dressing
- ½ cup coconut milk
- ½ cup coconut milk
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon finely chopped fresh dill
- 1 teaspoon apple cider vinegar
- 1 teaspoon red wine vinegar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon finely ground black pepper
- ½ teaspoon salt
Method
For the spring salad with coconut milk dressing
- To make the Coconut Milk Dressing, whisk all the ingredients in a small bowl. Refrigerate for an hour to allow the flavours to mingle.
- To make the salad, combine the lettuce, asparagus, radishes, peas and mint in a serving bowl. Cover and refrigerate until needed.
- To serve, drizzle the dressing over the salad and toss to combine. Garnish with edible flowers, if desired.