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Nutrition Facts
Serving Size 1 (251g) Recipe makes 4 servings
Calories 134
Calories from Fat 36		(27%)
Amount Per Serving		%DV
	Total Fat 4.0g	6%
	Saturated Fat 0.6g	3%
	Monounsaturated Fat 2.1g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 17mg		5%
Sodium 1070mg		44%
Potassium 514mg		14%
Total Carbohydrate 17.4g		5%
	Dietary Fiber 3.3g	13%
	Sugars 8.9g
Protein 10.4g		20%
detailed view... how is this calculated?

Menus using this recipe:

New Years Eve / Father In Laws Birthday 2008

Chef floWer

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Tomato Salad

Recipe #291451 | 20 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Andi of Longmeadow Farm
Mar 12, 2008

Trying to add different dishes and salads to the "Saturday Lunch at the Farm" crowd brought the dawn of new tastes and new ways of devouring lunch. This salad goes particularly well when "Tommy the Beefsteak Tomato" or "Penelope the Plum tomato" when in the summer you can actually smell the tomatoes maturing and growing big right before you eyes. The use of fresh mint really highlights this simple salad along with the use of fresh scallions, and cucumbers. Even during the cold winter, to bring this bright salad to the table can bring smiles and salad bowls handed down to add just a little more. This is a rustic salad that jumps up and grabs you to behold it. Hey, who said the "Farm" can't be healthful too. Don't hesitate to change the ingredients (such as not using "Fish sauce" you may want to sub a light soy sauce instead) or using fresh green or red peppers instead of the chilies. Go ahead....it's ok! Enjoy mostly......and have fun Note my friend Maito tried this and her suggestions were so good I incorporated the into this recipe. I think it was perfect, thank you Maito!

SERVES 4 -6 (change servings and units)

Ingredients

1 boneless skinless chicken breast, cooked (shredded, or 2 small)
2 tomatoes, sliced thinly
2 scallions, sliced thinly
1 cucumber, thinly sliced
1 tablespoon fresh mint, torn in smaller pieces (optional, fresh parsley in place) (optional)
1 tablespoon fresh basil, torn in smaller pieces
1 jalapeno chile (add to taste only, I add Serrano chilie personally)
3 tablespoons unsalted dry roasted peanuts, coarsely ground (or cashews)

Kampot Sauce

2 limes, juiced and pulped
3 garlic cloves, minced
2 scallions, diced thinly
1 jalapeno pepper, finely chopped (seeded and devined, to taste)
3 tablespoons fish sauce (optional light soy sauce)
1 tablespoon honey

Directions

1
Using a small mixing bowl ~ but ingredients of Kampot sauce together and whisk gently.(Makes approximately 1/2 cup to use on salad to taste).
2
In large bowl combine the chicken, tomatoes, cucumber, scallions, mint (if using) and basil.
3
Add the Kampot sauce, and chilies to taste, top off with nuts.
4
Toss and serve immediately.

Questions about this recipe?

Featured Reviews for This Recipe

From: duonyte

On Jun 9, 2009

The quality of the veggies is critical for this dish. It's very very good. I did not have any chicken, but wanted this for lunch, and so I used some canned solid albacore tuna instead, and it worked really nicely with the veggies. I probably would not use any jalapenos next time - even though I reduced the amount, I still felt it overpowered the salad. I omitted the nuts, but otherwise used all the ingredients. I'll try this again when my own tomatoes and cucumbers are ready in the garden.

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From: French Tart

On Dec 4, 2008

WOW! What a fusion of flavours! We LOVED the sauce - it was tangy and very different from the usual vinaigrette! I used half a roast chicken, I shredded it, and Jasmin the Yellow Tomato as well as Tiny the out of season Red Tomato! I had no spring onions (scallions) so I used Ruby the Red French Onion! I served this substantial salad on top of rocket leaves with fresh crusty bread. The addition of the peanuts was a wonderful and almost Oriental touch that added crunch and texture! Andi Pandi - you and the farm NEVER disappoint us, and this was another success story - the Auberge thanks you! Made for Holiday Tag. Merci encore ma leeetle darlinkkkkkk! FT

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From: Chef floWer

On Jul 9, 2008

Oh so yummy! I had a big lunch today and a big snack. So I didn't really need a heavy dinner and this salad hit the spot. I mixed up the sauce, then the phone rang and I have to confess while I was talking on the phone I was sipping the sauce, I couldn't stop. The salad was simple and the sauce definitely hit the spot for me. Kept to the written recipe except I used jarred jalapeno pepper as it's the only one available in my region. Thank you Andi of Longmeadow Farm - Made for Zaar World Tour 4

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From: Beautiful BC

On May 31, 2008

Another WINNER out of the Farm. 4 out of 5 of us LOVED this. The 5th that really did not like it was purely a taste preference thing so his opinion doesn't count. Those that liked it LOVED it so it gets 5 stars. Loved the fresh mint in it. Thought it would be hot but it's not - just full of flavour. Definitely serve it with the fish sauce and go with the serano chili in the main part. The only change I made was to leave out the sugar in the Kampot Sauce. Just served it as a main dish salad for our meal as it was on a hot day. I'm thinking this would also work nicely with a solid white tuna. Made for ZWT4

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