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This beautiful Thai fruit salad recipe is a taste of paradise.Tropical fruit - or a mixture of tropical and local fruit - is tossed together in a sweet coconut-lime fruit salad dressing that enhances but never overwhelms the luscious taste of the fruit. Choose your own combination of fruit for this easy fresh fruit salad. If making it for a party, consider serving your fruit salad in a pineapple boat, as pictured here, just follow the link below for easy instructions. ENJOY!

Easy Thai Fruit Salad Recipe

INGREDIENTS

• YIELD: 1 large bowl of fruit salad
• 1+1/2 cups fresh papaya, cubed (for papaya instructions, see link below)
• 1 cup pineapple chunks, fresh or canned (for fresh pineapple instructions, see link below)
• 1 banana, sliced
• 1 cup mango, cubed
• 1 cup strawberries, sliced or cut into quarters
• 1 cup other fruit, local OR exotic such as blueberries, melon, dragon fruit, lychees, longans, or rambutans
• Garnish: starfruit slices
• FRUIT SALAD DRESSING:
• 1/4 cup coconut milk
• 1 Tbsp. freshly-squeezed lime juice
• 2 Tbsp. brown sugar OR palm sugar

• Prep Time: 15 minutes
• Cook Time: 0 minutes

• Total Time: 15 minutes

PREPARATION

1. Stir fruit salad dressing ingredients together in a cup until sugar dissolves. Set aside.
2. Place all the fresh fruit in a mixing bowl.
3. Pour the dressing over and toss well to mix.
4. Pour or scoop the fruit salad into a serving bowl, or into a prepared pineapple boat (as pictured). Garnish just before serving with a star fruit slice. For easy instructions, see: How to Make a Pineapple Boat.

Star Fruit Tip:To keep starfruit from going brown after slicing, simply drizzle over some fresh lime or lemon juice.

Fresh Papaya Salad with Prawns and Garden

Fresh Papaya Salad with Prawns and Garden Greens

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If you're tired of the same boring salads, try my Fresh Papaya Salad with Prawns and Garden Greens. A complete meal in itself, this salad also works as an appetizer or side dish. Accompanying the salad is a unique Thai dressing that is so good, you won't even notice it's low-fat. You'll definitely want to make extra to keep in the refrigerator for your regular tossed salads!

Fresh Papaya Salad with Prawns and Garden

INGREDIENTS

• 1 large bowl or serving plate of salad greens
• 1 tomato, sliced
• 1 ripe papaya, peeled and sliced (with seeds removed) - see recipe below for further instructions
• 1/2 to 1 cucumber, sliced
• approx. 1 cup cooked prawns, OR substitute deep-fried tofu if vegetarian
• 1 cup fresh basil, roughly chopped if the leaves are large
• Optional garnish: a few edible flowers, such as nasturiums or pansies
• SALAD DRESSING: (this recipe can be doubled or tripled if making a very large salad)
• 2 heaping Tbsp. thick coconut milk (buy good-quality coconut milk and take from the top of the can)
• 2 Tbsp. oil (a light vegetable oil like canola works well)
• 2 Tbsp. fish sauce (OR 3 Tbsp. soy sauce if vegetarian/vegan)
• 1 Tbsp. freshly squeezed lime juice
• 2 heaping tsp. brown sugar
• 1/2 to 1 tsp. chili sauce (or more if you prefer a spicier dressing)

• Prep Time: 20 minutes
• Cook Time: 3 minutes

• Total Time: 23 minutes

PREPARATION

For complete instructions on how to buy and prepare fresh papaya, see: How to Prepare a Papaya.

1. If using fresh prawns, peel and then boil them in a pot of boiling water for 2-3 minutes, or until pink and firm (well done). Drain and set aside.
2. To make the dressing, combine all salad dressing ingredients and stir well until coconut cream/milk is fully dissolved. If the dressing is too thick, add a teaspoon or two of water.
3. Taste test the dressing. It should be tangy and a little spicy. If you find it too sour, add a little more sugar according to your taste. If too sweet, add more lime juice.
4. Sprinkle the fresh basil over your bowl or serving platter of green.
5. Arrange the papaya, tomatoes, cucumber, prawns, and edible flowers over the greens.
6. When ready to eat, either toss the salad with the dressing, or serve the dressing on the side, allowing guests to add their own portions. Enjoy!

Refreshing and delicious

I was making Thai BBQ chicken and wanted a salad to go alongside. I made the salad with a few changes. I omitted the shrimp and used grape tomatoes in place of the whole tomato. I had fresh thai basil and it really made the dish special. I didn't have any thick coconut milk so I used what I had,( lite ) the taste was fine but it was too thin , next time I'll get the full fat variety. This was a beautiful dish and the flavor was perfect with the BBQ chicken and some fresh corn on the cob .

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This grilled shrimp salad is easy to make, and yet the taste is truly gourmet. For this recipe, I've combined classic Thai garlic grilled shrimp with a salad of mixed greens and herbs, all topped off with a cool coconut dressing that is fabulous on a warm summer day. Add grilled pineapple or mango to the mix (optional), and you have a true tropical treat that's beautiful to serve guests or for everyday warm-weather eating. Pair with a glass of your favorite chilled white wine and ENJOY!

Grilled Shrimp Salad (with Coconut-Lime Dressing)

INGREDIENTS

• 12-14 large or medium shrimp, shells removed (tails can be left on)
• Optional: 1+1/2 cups pineapple chunks, OR 1 firm, nearly-ripe mango (see note below for fruit tips)
• 1 large bowl salad greens, enough for each person dining
• generous handful of fresh coriander, basil, and/or mint
• optional: 1 thinly sliced red chili for garnish
• MARINADE:
• 4 Tbsp. oyster sauce (I use Golden Dragon Brand)
• 2 tsp. brown sugar
• 4 cloves garlic, minced
• COCONUT-LIME DRESSING:
• 1/2 cup good-quality coconut milk (not 'lite', as it is too thin)
• 1-2 cloves garlic, minced
• 1+1/2 to 2 Tbsp. fish sauce (to taste) OR 1/4 to 1/3 tsp. salt (*see note below)
• 2 Tbsp. fresh-squeezed lime juice
• 1/2 tsp. dried crushed chili flakes
• 2 tsp. brown sugar
• optional: 1 tsp. grated lime zest

• Prep Time: 20 minutes
• Cook Time: 8 minutes

• Total Time: 28 minutes
• Yield: SERVES 2-4 as a Main Entree

PREPARATION

1. Place shrimp and fruit (if using) in a bowl. Stir marinade ingredients together in a cup and pour over. Toss gently and set aside to marinate while you prepare the salad and warm up your grill.
2. Stir together the salad dressing in a cup. Taste-test, adding more sugar if you prefer it sweeter, or more lime juice if too sweet for your taste. Add more chili or more fish sauce/salt to taste. About Using Fish Sauce: If you are offended by the smell of fish, you may want to use salt instead of fish sauce. I personally love fish sauce, and finds it also adds depth of flavor to this dressing.
3. Prepare the bowl of salad greens. Thinly slice the herbs and toss them in.
4. Skewer the marinated shrimp and fruit onto wooden satay sticks or stainless steel brochette skewers. Or, if you shrimp and fruit pieces are large enough, you can set them directly on the grill. Another option is to use a fish cage.
5. Before grilling, lightly brush you grill/fish cage with cooking oil to prevent sticking. Grill the shrimp and fruit 4-8 minutes per side, or until shrimp is pink and plump, and fruit has grill markings and is bright in color.
6. Serve the hot shrimp and fruit over the cool salad greens and top with a generous amount of the dressing. Add a sprinkling of sliced red chili for those who like it extra spicy. Pair with your favorite chilled white wine, and ENJOY!

Fruit Tips: I find fresh pineapple or a firm, nearly-ripe mango work beautifully for this recipe. For the mango, if you can easily indent the skin with your thumb, it's too ripe and will fall apart on the grill. Choose one that is fragrant when you lift it to your nose, but still quite firm. For pineapple, if you want to use canned instead of fresh, I recommend buying the pineapple rings and slicing them into large chunks (this will give you firmer results than buying canned chunks). Fresh pineapple is always firm enough for grilling. For fruit instructions, 

Thai Pasta Salad. 

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Pasta salad - but with a twist. That's my new Thai-style pasta salad. Made with rice noodles and a flavorful Thai dressing, this healthy dish will prove a big hit at your next potluck, picnic, BBQ, or dinner party. Makes a great summertime salad, lunch, snack, or side dish that's also low in calories and fat, plus it's wheat and gluten free. It can also be made vegetarian (instructions included). Once you've tried it, you'll never go back to regular pasta salad again

Thai Pasta Salad

INGREDIENTS

• 8-10 oz. thin dried rice noodles (vermicelli size), available in the Asian section of your supermarket
• 2 tomatoes, cut into small slices
• 5 green onions, sliced finely
• 1 can miniature corn cobs, drained and chopped into bite-size pieces
• 2 cups snow peas, steamed or boiled until bright green but still firm
• 1-2 cups bean sprouts
• 1 cup fresh coriander/cilantro, roughly chopped
• 1 cup fresh basil, roughly chopped
• 1/4 cup dry-roasted peanuts OR cashews, left whole or lightly chopped
• 1 can cooked shrimp / Or for vegetarians: 1/2 cup deep-fried tofu, cut into small cubes
• GARNISH: fresh basil, fresh coriander, and chopped peanuts
• DRESSING:
• 1 Tbsp. vegetable oil
• 1 tsp. sesame oil
• 2 Tbsp. fish sauce OR 2 extra Tbsp. soy sauce if vegetarian
• 5 Tbsp. soy sauce (use wheat-free soy sauce for gluten-free diets)
• 1 fresh red chili, de-seeded, OR 1/2 tsp. dried crushed chili or cayenne pepper
• 1-2 Tbsp. brown sugar (to taste)
• juice of 1 lime
• 2 cloves garlic, minced

• Prep Time: 30 minutes
• Cook Time: 5 minutes

• Total Time: 35 minutes
• Yield: SERVES 2 (Main Dish) OR 4 (Side)

PREPARATION

1. Dunk noodles in a pot of boiling water. Remove pot from heat and allow noodles to soften in the hot water 10-15 minutes, or until soft enough to eat ('al dente'). When ready, drain and tip noodles into a large mixing bowl.
2. Add the bean sprouts while noodles are still hot and gently toss (the residual heat from the noodles will lightly cook the sprouts).
3. Mix the dressing ingredients together in a cup, stirring well to dissolve the sugar. Taste-test for a sweet-sour balance, adding more sugar if too sour for your taste. Note that the dressing will taste quite strong/salty now, but will be milder when combined with the salad.
4. To the bowl of noodles and sprouts, add the tomates, green onion, corn cobs, shrimp or tofu, and fresh coriander. Toss to mix (If you're having trouble combining the noodles with the other ingredients because the noodles are too long and tangled, cut them several times with a pair of clean scissors - this is a great tip I picked up while in Asia!).
5. Now add the dressing, fresh basil, and nuts, tossing well to incorporate.
6. Taste test the salad. If not salty enough, add more fish sauce or soy sauce. If not spicy enough, add more chili. If too salty, add a little more lime juice.
7. Eat immediately, or cover and allow to sit in the refrigerator for an hour or two, or until cold. Place on a serving platter or in a salad dish and sprinkle with fresh basil, coriander, and peanuts. Serve with wedges of lime, and ENJOY!

Storing this Salad: This salad tastes best when eaten fresh, as rice noodles tend to dry out when left longer than 2 days. Until then, place in a covered (sealed) container in the refrigerator, and enjoy!

 

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This Thai Orange Salad is fresh, colorful, and delcious, yet also very healthy (plus low in calories and fat). Makes for a perfect meal - either as an elegant lunch or a light and beautiful dinner. For this special salad, strips of chicken breast are marinated in a simple coconut-pepper marinade, then easily broiled in your oven or grilled on the barbecue (I usually broil mine). While the marinating and cooking is going on, you can quickly put together the salad dressing and garden greens. Pair with a glass of white wine, and this Thai Orange Chicken Salad makes for a truly fine dining experience!

Thai Orange Chicken Salad (Yam Pew Som)

INGREDIENTS

• SERVES 2-3 for Dinner
• 3 boneless chicken breasts, cut into thick slices (see photo)
• 1/4 cup coconut milk
• 2 Tbsp. fish sauce
• 1 tsp. black pepper
• segments of 1/2 to 1 orange
• 1/2 to 1 cup fresh papaya, cut into thin strips
• garden greens - enough to fill 2-3 large serving bowls
• 1 loose cup fresh coriander, lightly chopped
• handful fresh basil or mint, lightly chopped
• 1/2 cup cashews
• handful cherry tomatoes, sliced in half (or substitute regular tomatoes)
• SALAD DRESSING:
• juice of 1 large orange (about 1/2 cup)
• 4 Tbsp. coconut milk
• 1 Tbsp. fish sauce
• 1/2 to 1 Tbsp. brown sugar (to taste)
• 1/4 to 1/2 tsp. cayenne pepper (or more, depending on how spicy you want it)

• Prep Time: 15 minutes
• Cook Time: 10 minutes

• Total Time: 25 minutes

PREPARATION

For more on papaya , see: How to Prepare & Enjoy Fresh Papaya.

1. Place chicken strips in a bowl with 1/4 cup coconut milk and 1 Tbsp. fish sauce. Marinate at least 30 minutes (or up to 24 hours).
2. Either grill the strips or broil them as follows (I usually broiling mine, which I find fast and easy. But grilling is wonderful too!)
3. Place a generous sheet of tin foil on a pan (such as a roasting pan or baking sheet). Curl up the edges to prevent spilling.
4. Lay the chicken strips out flat on the foil (you can include some of the marinade). Grind or sprinkle over half of the black pepper.
5. Place oven rack on the second rung and set to broil ("high" if you have 2 settings).
6. Broil the chicken 5-7 minutes, or until nicely browned. Turn the strips to brown the other side. Grind or sprinkle over remaining pepper.
7. If needed, broil and turn chicken once more, until the strips are cooked.
8. While chicken is cooking, whisk together the dressing, stirring until sugar dissolves. Taste-test for desired sweetness and spice, adjusting sugar and cayenne pepper accordingly. Tip: this dressing should tend toward the sweet side (it will taste less sweet once it's on the greens).
9. Place garden greens, orange and papaya pieces, fresh herbs, tomatoes, and cashews in a large bowl. Pour over 1/3 to 1/2 the dressing and toss well.
10. Portion salad onto individual plates. Top each portion with 4-6 or more strips of the still-warm chicken. To finish, drizzle 1-2 more Tbsp. of the dressing over each portion. ENJOY!

Note: This recipe provides more salad dressing than you'll probably need. Store any leftover in a container in the refrigerator and use on regular tossed salad - it's delicious and healthy too!

Beautiful Thai Rose Petal Salad. 

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Unique and sensuous - that's the only way to describe this tantalizing Thai salad! Roses are one of the most luxurious and delicious of edible flowers, and they make this dish especially beautiful, not to mention very gourmet. At the same time, this is an easy salad to put together. Create culinary waves by serving it at your next dinner party, or make it for your loved one for Valentine's Day. Both chicken and shrimp may be added (or just choose one of these protein sources). Star fruit and a final sprinkling of rose petals adds an exotic touch to this most exquisitely romantic of salad recipes!

Sensuous Thai Rose Petal Salad

INGREDIENTS

• 2 roasted chicken breasts, shredded, OR 2 uncooked chicken breasts, OR 3-4 chicken thighs or drumsticks
• approx. 1 cup cooked fresh shrimp, OR 1 cup fresh raw shrimp
• 1 cucumber, sliced lengthwise into matchstick-like pieces
• 1 cup fresh coriander, lightly chopped
• 1/2 cup fresh basil, lightly chopped or shredded
• 3 spring (green) onions, sliced lengthwise into matchstick pieces
• 1 star fruit
• 2-3 roses (different colors make the salad more interesting), preferably in full bloom
• 1/4 cup roasted unsalted peanuts, left whole or lightly chopped
• SALAD DRESSING:
• 2 Tbsp. fish sauce (available in the Asian section of most large supermakets)
• juice of 1 whole fresh lime
• 1 tsp. sugar
• 2 cloves garlic, minced
• 1-3 tsp. chili sauce, OR 1-2 fresh minced red chilies (seeds removed) - depending on how spicy you want your salad

• Prep Time: 20 minutes
• Cook Time: 0 minutes

• Total Time: 20 minutes
• Yield: SERVES 2 as a Dinner Salad

PREPARATION

To make a Vegetarian version of this salad, go to: Vegetarian Rose Petal Salad.

1. If using uncooked chicken: Simply toss the chicken with 2-3 Tbsp. soy sauce, cover, and bake at 375 degrees for 45 minutes to 1 hour. When cooked, shred or cut the meat into strips.
2. To quickly cook raw shrimp: Place shrimp in a pot of boiling water. Cook for 3 minutes, then remove from heat and drain. Be sure to remove the shells.
3. Make the salad dressing by mixing all dressing ingredients together in a cup. Do a quick taste-test (look for a balance of salty, sour, sweet, and spicy). Add a little more sugar if too sour, or a little more lime juice if too salty.
4. To clean the roses: Fill a bowl or pot with cool, soapy water (you can use vegetable wash or a drop or two of dish soap). Plunge the head of the first rose into the soapy water and gently swish around. Then rinse under the tap (use cool or cold water), and gently shake to dry. Repeat with the second rose.
5. Peel off the rose petals, starting from the outside of the rose and working toward the center. If your roses are very large, you may not need all the petals (3/4 to 1 loose cup is enough).
6. Prepare and slice the star fruit. For more on how to prepare star fruit, see myHow to Prepare Star Fruit.. Include about half the star fruit in your salad - save the rest for eating or juicing.
7. Place all salad ingredients - except star fruit and rose petals - in a large bowl. Stir the salad dressing and pour it over, then toss.
8. Now add most of the rose petals and star fruit and gently toss or fold in. Reserve some of each for garnishing.
9. Transfer salad to a serving platter, or scoop into individual salad bowls. Top with reserved rose petals and star fruit slices, and ENJOY this beautiful Thai salad!

Unique, delicious and beautiful!

Ever since seeing that Mexican movie, Like Water for Chocolate, I've been wanting to cook a dish with rose petals. So I tried making this salad for a potluck party that was around Valentine's Day. Bought some fresh roses of various colors from our local supermarket and gave them a quick wash as per the instructions here. I added chicken but left out the shrimp. People raved about it, and I really did think it was the best salad I've ever made. I also enjoyed making it - it was fun putting on the final touches with the extra rose petals and star fruit (so beautiful!). Am planning to make it again for my mate, but instead of chicken I will try it with pan-fried scallops.