Heck yes, it’s spring time!
My favorite time! I love spring with all my heart and love the fact that we are moving out of stew weather and into salad weather. Someone once told me at a bbq that you can’t make friends with salad, he then ate my salad and we’ve been friends ever since. I’m sick of salads getting a bad name. They are so versatile, easy and perfect for the primal lifestyle. If made right you can eat a gigantic salad and be super full, without any worrying about calories and all that shit. Sometimes if I am super hungry I make a salad in a big salad bowl and eat the whole bloody thing. They are also the perfect way to add extra nutrients to your diet and great for using medicinal herbs and spices.
1 lime, juiced
1 chilli, finely sliced
1 teaspoon of fresh ginger, grated
½ a stalk of lemongrass, finely sliced
2 garlic cloves, crushed
2 tablespoons of fish sauce
2 tablespoons of sesame oil
1 tablespoon of coconut amino
1 chicken breast, sliced into thin strips
2 kaffir lime leaves, shredded super finely
2 tablespoons of shredded coconut
2 tablespoon of coconut cream
1 teaspoon raw honey
½ red capsicum
1 eschallot, finely sliced
1 cup of red cabbage, finely shredded
1 cucumber, sliced
¼ raw cashews
10 thai basil leaves
1 teaspoon coconut oil
In a bowl combine half of the lime juice, the chilli, ginger, lemongrass, garlic, fish sauce, sesame oil, amino and chicken breast. Mix it all up, cover it and pop it in the fridge.
Take a dry fry pan and put it on a low heat add the shredded coconut and kaffir lime and lightly toast. Keep an eye on it because this stuff burns super quickly. As soon as the coconut has turned golden remove it and the kaffir lime from the pan and set aside.
In a little bowl or tea cup, combine the coconut cream, honey and the remainder of the lime juice. Mix it up and pop in the fridge.
In a large bowl mix the capsicum, escahllot, red cabbage, cucumber, cashews and basil leaves together. Once mixed divide the salad onto two plates ready for serving.
Take a fry pan and heat to a medium-high heat and add the coconut oil. Remove the chicken marinade mix from the fridge and tip it all into the fry pan once it is hot. Saute the chicken for a couple of minutes until golden and cooked through and then spoon onto the top of your salad plates, including any of the pan juices.
Now drizzle the coconut, lime and honey dressing on top of the chicken and salad and then finish off by sprinkling the toasted coconut and kaffir lime over the top of both plates.