Description
You can use any vegetables you like for this recipe… Cucumbers and tomatoes are great additions for summer. Zucchini ribbons and blanched asparagus would be delicious, too.
Ingredients
Scale
- 1/4 red onion, thinly sliced
- 2 Thai chilies, chopped
- 2 tbsp lime juice (plus more to taste)
- 1 tbsp fish sauce
- 3/4 tbsp agave nectar or 1 tbsp palm sugar/sugar
- 3 handfuls mixed green salad
- Handful of Thai basil leaves (approximately 1/4 cup)
- Handful of mint leaves (approximately 1/4 cup)
- 2 tbsp chopped cilantro
- 2 Persian cucumbers, 4 mini cucumbers, or 1/2 English cucumber, sliced
- 1 large tomato, sliced
- 4 eggs
- Oil to fry eggs (I used avocado oil)
- Salt
- Sourdough bread or a warm bowl of rice to serve
Instructions
- Soak sliced red onion in iced water for 5 mins.
- In a small mixing bowl, combine Thai chili, lime juice, fish sauce, and agave nectar. Stir until the sugar has dissolved. Adjust with more lime juice or sugar to taste. Set aside.
- Heat a large skillet over medium-high and season with salt. Fry eggs to your liking.
- Drain the red onion and tap dry with a kitchen towel. Arrange mixed green, basil, mint, cilantro, cucumber slices, tomato slices, and red onion on a serving plate.
- Place the fried eggs on top and pour the dressing over the salad. Serve with toasted sourdough slices or a warm bowl of rice. You can also enjoy it by itself! Enjoy!
- Prep Time: 5 mins
- Cook Time: 5 mins
