Summer salad
Dressing/marinade
1/4-1/2 cup fresh squeezed lime juice
2-3 tbsp fish sauce
1 Jalapeño diced
5-6 cloves Garlic chopped
Fresh chopped cilantro (1/4 of a bunch)
Fresh chopped dill (2-3 tbsp)
Fresh chopped mint (2-3 tbsp)
Salad
Cucumber
Radish
Cabbage
1 Shallot
1 bell pepper
1 tomato
1-2 avocados
Green onion
1-2 carrots sliced
3 small honey Mangos or 2 large mangos chopped
Fresh dill (3 tbsp or more to taste)
Fresh chopped cilantro (rest of the bunch)
Fresh chopped mint (1/2 cup)
Toasted rice powder (sprinkled on top)
Meat
Shrimp or fish or chicken
Combine all ingredients for marinade together in jar/bowl, pour enough on top of fish for marinade, put the rest in the fridge and reserve for dressing. Marinade for 1-2 hours, longer if desired.
In a hot pan, add some fat (butter, olive oil etc per preference) pan sear fish/chicken/shrimp until cooked (for fish or chicken try to get a nice crisp crust created), once all the meat is cooked, take the remaining marinade and deglaze the pan with it. Simmer for a couple minutes to get all the bits from the pan. Transfer to dressing container in the fridge. Let chill until ready to serve.
To make toasted rice powder take 1/4c rice and toast in a frying pan (dry) until rice turns a golden/toasty brown color. Grind mixture in spice grinder/coffee grinder until powdery consistency is reached.
Chop up all desired salad ingredients in a large bowl. Mix well. Pour on desired amount of dressing and mix again.
Top with toasted rice powder and serve! Reserve some green onion for garnish on top if desired!
