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Vibrant Thai-Inspired Green Papaya and Grilled Eggplant Salad
Discover a refreshing Thai-inspired salad with green papaya, grilled eggplant, and zesty lime dressing for a nutrient-packed, vibrant meal.
Immerse yourself in the vibrant flavors of Southeast Asia with this Thai-inspired Green Papaya and Grilled Eggplant Salad. Packed with fresh, nutrient-dense ingredients, this salad delivers a delightful combination of textures and flavors. The crispness of green papaya paired with smoky grilled eggplant creates a satisfying base, while the zesty lime dressing ties everything together, making it a perfect choice for those seeking a healthy, refreshing meal.
Green papaya is a powerhouse of nutrients, rich in digestive enzymes and vitamins A, C, and E. Combined with the fiber-rich eggplant, this salad supports digestion and provides a balanced intake of vitamins and minerals. The inclusion of fresh herbs like cilantro and mint not only enhances the flavor profile but also contributes to their antioxidant benefits. Enjoy this salad as a light meal on its own or a vibrant side dish that will enliven your dining experience.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
350 kcal
per serving
Cuisine
Thai
Discover a refreshing Thai-inspired salad with green papaya, grilled eggplant, and zesty lime dressing for a nutrient-packed, vibrant meal.
Ingredients
- • green papaya: 1 medium, peeled and julienned
- • eggplant: 2 medium, sliced into rounds
- • cherry tomatoes: 1 cup, halved
- • red bell pepper: 1, thinly sliced
- • fresh cilantro: 1/2 cup, chopped
- • fresh mint: 1/4 cup, chopped
- • peanuts: 1/4 cup, roasted and crushed
- • limes: 2, juiced
- • fish sauce: 2 tablespoons
- • honey: 1 tablespoon
- • garlic: 2 cloves, minced
- • red chili: 1 small, finely chopped (adjust to taste)
- • olive oil: 1 tablespoon
- • salt: to taste
Instructions
- 1 Preheat your grill or grill pan to medium-high heat to get it ready for grilling the eggplant.
- 2 Brush the eggplant slices with olive oil and sprinkle lightly with salt. Grill them for about 3-4 minutes on each side until they are tender and have nice grill marks. Set aside to cool.
- 3 In a large mixing bowl, combine the julienned green papaya, cherry tomatoes, red bell pepper, cilantro, and mint. Toss gently to mix all the ingredients together.
- 4 Prepare the dressing by whisking together lime juice, fish sauce, honey, minced garlic, and finely chopped red chili in a small bowl.
- 5 Once the eggplant is cool, cut the slices into bite-sized pieces and add them to the salad bowl. Pour the dressing over the salad and toss gently to ensure all components are coated.
- 6 Serve the salad sprinkled with roasted peanuts for added crunch and flavor. Enjoy immediately for the freshest taste.
Serving Suggestions
- • This vibrant salad pairs beautifully with a side of jasmine rice or quinoa to create a more filling meal. You can also complement it with a refreshing herbal iced tea or a chilled white wine, such as Sauvignon Blanc, to enhance the flavors of the dish. For an added protein boost, consider serving this salad alongside grilled shrimp or chicken skewers marinated in a similar Thai-inspired dressing. The blend of flavors and textures will make for a delightful and satisfying meal. Garnish with additional fresh herbs, such as Thai basil, for an aromatic touch that will elevate the salad's presentation and flavor profile even further.
Storage Tips
This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To maintain the salad's freshness, keep the dressing separate and only combine it with the salad ingredients when ready to serve. This will prevent the salad from becoming soggy and help retain its vibrant flavors and textures.
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