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Apple and Smoked Salmon Salad

Yield 8 servings (serving size: 1/2 cup)
This salad combines Thai flavorings with apples and kumquats. The recipe is adapted from one of our favorite Thai cookbooks, Cracking the Coconut by Su-Mei Yu.

Ingredients

  • Dressing:
  • 1/4 cup granulated sugar
  • 1/4 cup Thai fish sauce
  • 2 tablespoons light brown sugar
  • 1/4 teaspoon kosher or sea salt
  • 1/2 cup fresh lime juice
  • Salad:
  • 3 cups thinly sliced Granny Smith apple (about 3/4 pound)
  • 1/2 cup thinly sliced shallots
  • 1/2 cup thinly sliced kumquats or 1 cup pomegranate seeds
  • 1 teaspoon minced serrano chile
  • 4 ounces thinly sliced smoked salmon, cut into 1/4-inch-wide strips

Nutrition Information

  • calories 100
  • caloriesfromfat 7 %
  • fat 0.8 g
  • satfat 0.2 g
  • monofat 0.3 g
  • polyfat 0.2 g
  • protein 3.6 g
  • carbohydrate 21.2 g
  • fiber 1.4 g
  • cholesterol 3 mg
  • iron 0.4 mg
  • sodium 868 mg
  • calcium 18 mg

How to Make It

  1. To prepare the dressing, combine first 4 ingredients in a small saucepan. Bring to a boil; cook 1 minute or until sugars dissolve. Cool; stir in lime juice.

  2. To prepare salad, combine apple and remaining ingredients in a medium bowl. Drizzle dressing over salad; toss gently to coat.