Raw thai green curry salad

30 Min
4 People
Rating starstarstarstarstar
Fragrant red rice salad with lemongrass dressing topped with grilled avocado wedges.
1. Bring a saucepan of water to the boil. Trim and halve the beans. Add to boiling water for 2 minutes, remove (leaving water behind) and rinse under cold water.

2. Add rice to boiling water. Cook for 15-20 minutes, or until tender but still firm. Drain and rinse under cold water. Add to beans.

3. Roughly chop coriander and white end of lemongrass. Zest and juice 1/2 lime. Blend with coconut milk, 2 tbsp soy sauce, 1/2 tbsp sugar and 1 tbsp vinegar using a stick mixer or blender.

4. Slice radishes and cucumber, rinse and tear lettuce.

5. Quarter the avocados (keep skin on) and drizzle with oil. Heat BBQ or griddle pan over medium-high heat. Grill avocado wedges for 1-2 minutes on each side, or until charred. Remove skin and season with salt and pepper.

6. Arrange lettuce on the bottom of a large serving dish. Toss beans, rice, radishes and cucumber. Arrange on top of lettuce with avocado. Serve with a pot of dressing and lime wedges.

Great with tofu or tempeh! Slice or dice the avocado and toss through the salad.
green beans 1 punnet (250g)

mixed rice (black & red) 1 packet (300g)

coriander 1/2 bunch
lemongrass 1 stalk
lime 1
coconut milk 165 ml

radishes 1/2 bunch
lebanese cucumber 1
festival lettuce 1/2
avocados 2

From your pantry:
oil (for cooking), salt, pepper, soy sauce, brown sugar, rice wine (or white wine) vinegar