Tuesday is World Health Day (April 7th) so how about a recipe for Thai Salad with Blood Oranges? This recipe is super healthy and filled with some of my favorite colorful and flavorful ingredients. If you can’t find blood oranges, feel free to use regular oranges or even fresh strawberries for a twist. If you want to use a fresh Thai Chili instead of red pepper flakes, start slow when adding it to the dressing because they are very spicy. Also, be careful not to touch your eyes after handling the chopped chilis. This salad is also great served with grilled shrimp, steak or chicken, but my kids and I love it on its own. The dressing is fabulous and can be made ahead and stored for up to a week. It uses Colman’s mustard, tons of lime juice and some other wonderful ingredients. Happy spring and World Health Day!
Thai Salad with Blood Oranges
4 to 6 servings
1/4 cup olive or grapeseed oil
1/4 cup fresh lime juice
1 tbsp. grated lime zest
4 tbsp. Colman’s Prepared Mustard
4 tbsp. rice vinegar
3 tbsp. low-sodium soy sauce
2 tbsp. sugar
2 tbsp. fish sauce
1 tbsp. water
1/4 to 1/2 tsp. crushed red pepper flakes
1 head romaine lettuce, chopped into bite-size pieces
1 cup roughly chopped cilantro
1/2 cup chopped fresh mint
1/2 cup chopped thai or regular basil
3 green onions, finely chopped
1 cup matchstick carrots
1 red bell pepper, cut into thin matchsticks
1 large English cucumbers, cut into thin matchsticks
2 blood oranges, cut into sections
1. Whisk all dressing ingredients together in a small bowl.
2. Combine all salad ingredients in a serving platter and drizzle with the dressing just before serving. Sprinkle with additional herbs and a fresh squeeze of lime juice.
Note: Dressing will keep in refrigerator for up to a week.