Thai mango salad
4-6 servings

Dressing:
1/4 cup olive oil (I'd put less)
1 tsp lime zest
2 TBSP lime juice
1 TBSP fish sauce or soy sauce
2 tsp sugar (I'd put splenda)
1 tsp minced jalapeno or 1/4 tsp tabasco
1/4 tsp salt
1/4 tsp freshly ground black pepper

Salad:
1/2 cup peanuts, unsalted, coarsely chopped
2 big mango cut in long thin strips
1 red bell pepper cut in long strips
2 carrots coarsely shredded
4 cup mixed greens
1/4 cup green onions thinly sliced
2 TBSP chopped fresh mint

Dressing:
Whisk the ingredients together in a bowl.

Salad:
In a pan, sauteed the peanuts on a medium fire until fragrants and golden
about 8 minutes.

Mix the other salad ingredients in a big bowl.

Just before serving, add the dressing and toss well. Add peanuts on each
serving.

From: Coup de Pouce a table (translated by me!) p. 47

Cal 251, fat 15g, fiber 5 (per serving, with the recipe as is)

Will~