Apple and Smoked Salmon Salad

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.

Yield: 8 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 100
  • Calories from fat: 7%
  • Fat: 0.8g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.6g
  • Carbohydrate: 21.2g
  • Fiber: 1.4g
  • Cholesterol: 3mg
  • Iron: 0.4mg
  • Sodium: 868mg
  • Calcium: 18mg

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

Preparation

  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.
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