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Thai Green Papaya Salad with Grilled Strawberries
Fresh, colorful and aromatic, this salad boasts exciting flavors like lime, mint and Thai basil!
1/2 clove garlic
1 teaspoon chopped shallot
8 cherry tomatoes
1 cup Chinese long beans, cut into 1/4-inch pieces
3/4 cup freshly squeezed lime juice
2 tablespoon Thai fish sauce
2 tablespoons palm sugar or light brown sugar, or to taste
2 cups shredded green papaya
1/2 cup fresh California strawberries, stemmed and cut into wedges
1 tablespoon crushed roasted cashews
1 tablespoon chopped dried shrimp (optional)
Red chili flakes
6 large fresh California strawberries, hulled and cut in half
1 teaspoon finely slivered Thai basil leaves
1 teaspoon finely slivered mint leaves
1/4 cup carrot shreds
In a large mortar and pestle, or in a bowl with a metal meat mallet, mash garlic and shallot to a paste. Add tomatoes and long beans; pound a few times to release juices. Add lime juice, fish sauce and sugar; stir gently to dissolve sugar. Add papaya; pound lightly.
Mix in strawberry wedges, cashews, shrimp and chili flakes; season with salt. Place strawberry halves on a hot grill, cut side down, 30-40 seconds or until grill marks form. Mound salad on a platter or 3 salad plates; garnish with grilled strawberries, basil, mint and carrot shreds.
Nutrition Information Per Serving: 335 calories; 3 g fat; 0 mg cholesterol; 953 mg sodium; 67 g carbohydrate; 10 g fiber; 16 g protein
Makes 3 servings