Served with a lime and passionfruit dressing that gives it a tropical tang, this colourful dish could quickly become a salad season favourite.
It is one of 120 recipes in Valli Little’s latest delicious cookbook, Love to Eat, published this month.
Ingredients
1 bunch coriander, leaves picked, roots reserved
3 garlic cloves, chopped
2 tbs olive oil
1 barbecue chicken, skin and bones removed, meat shredded
1 bunch snake beans, cut into 4cm lengths, blanched
1 avocado, chopped
1 Lebanese cucumber, very thinly sliced lengthways into ribbons
1 long red chilli, seeds removed, finely shredded
½ cup (75g) chopped toasted macadamias or cashews
1 cup bean sprouts, trimmed
½ bunch Thai basil, leaves picked
½ cup fried Asian shallots
Passionfruit dressing
1/3 cup passionfruit pulp
2 kaffir lime leaves, finely shredded
Juice of ½ lime
2 tsp fish sauce
1 tsp caster sugar
1 tsp grated ginger
For the passionfruit dressing, briefly whiz the passionfruit pulp in a small food processor to dislodge the seeds, then strain the juice, reserving 1 tsp seeds. Combine passionfruit juice with remaining ingredients and reserved seeds in a small bowl.
Using a mortar and pestle, pound the reserved coriander root with the garlic and 1 tsp salt to a paste. Alternatively, whiz in a small food processor. Stir in the olive oil, then toss with the chicken.
Combine the snake beans, avocado, cucumber, chilli, nuts, bean sprouts, basil and shallots in a large bowl. Add the chicken mixture and coriander leaves and toss to combine.
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Drizzle with dressing and serve.
Serves4-6.
