Saffron’s Love Salad for Two

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Recipe from Su-Mei Yu, owner/chef

Saffron restaurants

Saffron Thai Grilled Chicken

3731 India St., Mission Hills


Saffron Noodles & Sate

3737 India St., Mission Hills



Located next to each other, Su-Mei Yu’s landmark eateries feature traditional Thai dishes made from recipes Yu learned as a child in Thailand. Make plans to enjoy the traditional flavors and celebrations of Songkran, as the Thai New Year is known, by enjoying the special food, festivities and performances at Saffron on April 13 and 14.


This Love Salad for Two, demonstrates Saffron owner/chef Su-Mei Yu’s philosophy of “food for the mind, body and soul” with the folklore behind its ingredients: seaweed (for good memory), spinach (to promote happiness), chilies (to energize endorphins) and pineapple, asparagus, almonds, basil, garlic and agave (said to be aphrodisiacs).


Saffron’s Love Salad for Two

Serves 2


3 cups fresh small spinach leaves

6 to 7 asparagus spears, grilled and sliced into bite-size pieces

1/2 cup small pineapple chunks 

1 1/2 cups cooked shrimp

6 to 7 hand-torn basil leaves

Dressing (recipe follows)

1-2 tablespoons toasted almond slivers

1-2 tablespoons toasted coconut flakes

Edible flowers

4 to 5 sheets seaweed


  • Put the spinach leaves, asparagus, pineapple chunks, shrimps and basil in a mixing bowl. Add the dressing and toss lightly.

  • Transfer to two serving plates and garnish the top with almond slivers, coconut flakes and edible flowers (look for them at farmers’ markets). Serve with seaweed sheets (available at Asian grocers).



1/2 teaspoon salt

1/2 teaspoon red chili flakes

1 clove garlic, peeled and minced

1 tablespoon agave syrup

1 teaspoon lime juice

1 tablespoon orange juice


Mix well

Categories: Food & Drink