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Here we go with another food post. This delicious salad was my wife’s invention, getting creative with available ingredients.
Everything is fairly straightforward except for the kaffir lime leaves. My son, having spent time in Asia, planted one of these trees in our yard. You pick leaves off the tree, wash them and then fold them over several times and chop them finely. They have a lovely fragrance and unique flavor, and are commonly used in Thai cuisine.
If you live near Thousand Oaks, California, call me and I’ll be happy to give you some leaves. Otherwise, a specialty grocer would be your best bet.
So, the ingredients:
- carrots
- cucumbers, Persian or otherwise
- avocado
- toasted pine nuts
- finely minced kaffir lime leaves — about one leaf per serving
The dressing:
- 1/4 cup olive oil
- 1 T lemon juice
- 1 tsp. sesame seed oil
- salt
Mix the dressing separately to taste and go easy on the sesame oil until you’ve got it the way you like it.