Gluten-Free Heaven Australia - October 2017

Cambodian green mango salad

By Ambra Torelli (www.littlebitesofbeauty.com) GF DF EF

Serves 2 | Prep 20 mins | Cook 15 mins | Calories 395 (per serving)

FOR THE GREEN

MANGO SALAD

160g (5¾oz) grilled white

fish fillet of choice

a pinch of salt

a pinch of freshly

ground black pepper

160g (5¾oz) green

mango, julienned

60g (2oz) carrot,

peeled, julienned

20g (¾oz) crushed

roasted peanuts

80ml (2¾fl oz) Khmer

dressing (see below)

10g (¼oz) basil

FOR THE KHMER

DRESSING

50g (1¾oz) palm sugar

20ml (¾fl oz) gluten-

free fish sauce

1 tbsp lime juice

40ml (1½fl oz) water

a pinch of salt and freshly

ground black pepper

1 Season the fish fillets with salt and pepper, then grill until

cooked. Slice the fish.

2 Clean, peel and julienne the carrot and mango. Thinly cut

the basil.

3 Prepare the Khmer dressing by bringing the palm sugar

and water to a boil. Take off the stove and mix with fish

sauce, salt, pepper and lime juice.

4 To assemble the salad, combine the fish, mango and carrot

in bowl. Toss it well with the seasoning, dressing, herbs and

roasted peanuts.

5 Serve in a bowl and enjoy!

Total fat Saturated Salt Sugar Protein

6g 0.9g 2g 63g 18.8g