In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Southeast Asian sesame-lime salad with cashews, cucumber, and basil
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, Family-Friendly, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 540 Calories/Serving
15 Minutes
In a salad rut? Turn over a new leaf with our Southeast Asian salad, a vibrant medley of fresh greens, Thai basil, lime, and sweet dried apricots plus your favorite protein.
In your bag
- Your choice of protein
- Sunbasket Balinese spice blend (granulated garlic - ground turmeric - ground ginger)
- 2 organic limes
- 1 organic red onion
- 1 ounce ginger-garlic-scallion confit
- 1 ounce diced dried apricots
- ½ teaspoon toasted sesame oil
- 1 organic romaine heart or other lettuce
- 1 organic cucumber
- 4 or 5 sprigs organic fresh Thai or other basil
- ¼ cup cashews
Nutrition per serving
Calories 540, Total Fat 28g (36% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 160mg (53% DV), Sodium 260mg (11% DV), Total Carb. 37g (13% DV), Fiber 8g (29% DV), Total Sugars 16g (Incl. 0g Added Sugars, 0% DV), Protein 41g
Contains:
Tree Nuts (cashew), Sesame (sesame)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Prep and cook your protein
- Pat your protein dry with a paper towel; for tofu, pat dry, then cut into 1-inch cubes. Season with salt, pepper, and the Balinese spice blend.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons neutral oil until hot but not smoking. Add your protein.
Chicken thighs, breasts, and pork loin chops:
Cook, turning occasionally, until lightly browned and cooked through, 3 to 4 minutes per side. Transfer to a cutting board to cool slightly, then cut crosswise into ½-inch-thick slices. Do not clean the pan.
Top sirloins:
Cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare. Transfer to a cutting board to rest for 5 minutes, then cut into ½-inch-thick slices. Do not clean the pan.
Tofu:
Cook, turning occasionally, until lightly browned and crisp, 3 to 5 minutes. Transfer to a paper-towel-lined plate. Do not clean the pan.
2
Make the dressing
- Zest and juice the limes.
- Peel and thinly slice the onion. In a small bowl, cover the sliced onion with cold water and let soak for 2 to 3 minutes. Drain and pat dry.
In the same pan used for your protein, add the ginger-garlic-scallion confit and apricots and cook just until fragrant, about 2 minutes. Remove from the heat and add the sesame oil and the lime zest and juice and season to taste with salt and pepper. Let cool while you prepare the salad.
3
Make the salad
- Trim the root end from the romaine heart; thinly slice the leaves.
- Peel the cucumber if desired; cut the cucumber into ¼-inch pieces.
- Strip the basil leaves from the stems; coarsely chop the leaves.
- Using the bottom of a bowl or cup, lightly crush the cashews.
In a large bowl, add the romaine, your protein, the cucumber, basil, and as much of the onion and dressing as you like; season to taste with salt and pepper and toss to coat.
Serve
Transfer the salad to individual bowls, garnish with the cashews, and serve.
Kids Can!
- Juice the lime.
- Strip the basil leaves from the stems.
- Crush the cashews.
- Assemble and garnish the salad.