Thai Cucumber and Tomato Salad
20 Minutes
4 servings, Dairy Free, Egg Free & Gluten Free
Ingredients
1 chili (Thai or green chili)
3 small garlic cloves, crushed
¼ lime, cut into 3 wedges
1 tbsp sugar
¼ cup green beans, fresh or frozen
1 English cucumber, coarsely chopped into 1' pieces
2 tbsp fish sauce
2 tbsp fresh lime juice
6 cherry tomatoes, halved
2 tbsp crushed roasted, unsalted peanuts
Preparation
Place first 4 ingredients in a clay mortar and pound with a wooden pestle until mashed into a fine paste, about 5 minutes (Alternatively, process in a mini-processor until finely chopped.)
Add beans to mortar; lightly crush with pestle to bruise. Add cucumber pieces, fish sauce, and lime juice. Mix well. Add tomatoes, lightly crush, and mix in. (Alternatively, place beans and tomatoes in a resealable plastic bag. Roll a rolling pin over bag to bruise vegetables; transfer to a bowl with the cucumber, fish sauce, lime juice, and chili dressing.)
Let marinate for 10 minutes. Stir in peanuts.