This salad can be made in a variety of ways however, egg is traditionally asian. If you have an egg like substance OR some flavourful tempeh, those work amazingly well as well.
I think this is a great lunchtime or brunch recipe. I had this for dinner after a big gym session and felt like a needed a little something more. If you feel like you are missing something with this dish – I say add some lightly steamed Farkay noodles or some other small noodle to warm up your greens just a smidgeon.
1 romaine heart
1 handful peashoots
2 cups kale
1/2 long English cucumber, sliced
1 bunch asparagus ends removed
1/4 cup fresh chopped mint
1/2 cup fresh chopped basil (thai basil if you can find)
1/3 cup fresh chopped cilantro
4 eggs OR vegan thai tempeh
4 tsp oil for cooking
Fresh thai peppers diced to top (optional)
My favourite homemade FAUX FISH SAUCE
Create fish sauce and allow to sit for at least 1/2 the day.
On stovetop in saucepan bring 1/2 an inch of water to a boil. Add asparagus, cook with lid on for 3-5 minutes or until tender. Remove from heat and chill in fridge.
Prep your salad veggies in a bowl and set aside/refrigerate.
Eggs: Beat/whisk individually in small bowl. In small pan heat 1 tsp of oil for each egg or as needed. Add whisked egg to hot oil and cook until a little egg crepe is created. Remove from heat. Repeat for 3 remaining eggs.
Roll egg crepes into a tubes and slice thinly – set aside.
Toss cucumbers and asparagus in a heavy helping of fish sauce and allow to marinate/coat for 5 minutes.
Top salad with marinated veggies, egg and diced peppers if desired.