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Ingredients

• 2 long purple eggplants (1 1/2 pounds each)
• 8 fresh kaffir lime leaves, minced, or 1 teaspoon finely grated lime zest
• 1/2 cup fresh lime juice
• 1/4 cup soy sauce
• 1 red Thai chile, minced
• 1 tablespoon light brown sugar
• 1 small garlic clove, minced
• 1 teaspoon finely grated lemon zest
• 1 hass avocado—halved, pitted and thinly sliced
• 1 large carrot, cut into thin julienne strips
• 1 medium english cucumber, thinly sliced crosswise
• 1/2 pound cherry tomatoes, halved
• 1/2 medium red onion, halved and thinly sliced
• Snipped chives, for garnishing
• 3 tablespoons chopped mint
• 1/2 cup roasted cashews, coarsely chopped

Description

Wonderful Combo Of Flavors In This Healthy Salad From Food And Wine

Group Recipes