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  • Eve

Garden Salad with Lemongrass Dressing

Enjoy a fresh salad enhanced by the delightful tang of our lemongrass dressing. Servings: 2


For the Lemongrass Dressing:

  • 2 tbs of CurryFresh Lemongrass Paste

  • 1 tsp minced ginger

  • 1 tsp minced garlic

  • 1/2 tbs light soy sauce

    • Use a gluten free soy sauce if needed

  • 1/2 tsp sesame oil

  • 1 tbs avocado oil

    • Or any other oil that doesn't have a strong flavor

  • 3 tbs rice vinegar

  • 1 1/2 tbs lime juice

  • 1 1/2 tbs honey

    • Or use any other liquid sweetener that you like

  • Salt to taste

For the Salad:

This Lemongrass Dressing will go well with any fresh salad so go ahead and make the salad as you like it best. Here's how we like our salad:

  • 1 large Romaine Heart

  • 1 large avocado

  • 2 - 3 boiled eggs

    • Health tip: do not overcook the eggs. Soft-Medium boiled eggs (less than 6 min boiling time) are exposed to less heat, which can help preserve certain heat-sensitive nutrients. For example, some B vitamins, such as folate and riboflavin, are more sensitive to heat and can be partially degraded during longer cooking times.

    • Vegan alternative: boiled chickpeas

  • 1 - 2 large tomatoes

  • 1/3 of a large cucumber

  • 3 medium radishes


  • Start with the Lemongrass Dressing.

  • Mix all ingredients together in a small bowl and stir until well mixed. Taste.

  • Adjust the sweetness, saltiness and sourness by adding more honey / salt / lime juice according to your taste.

  • For the salad, cut the Romaine lettuce, avocado, tomatoes into bite size chunks. Cut the cucumber and radishes into thin slices. Place everything in a salad bowl and mix. Peel the boiled eggs and cut each egg into 2 or 4 equal parts. Place the eggs on top.

  • Add the Lemongrass Dressing on top when you're ready to serve.

  • Enjoy as a side salad or a full lunch meal.

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