Saffron’s Love Salad for Two
Recipe from Su-Mei Yu, owner/chef
Saffron restaurants
Saffron Thai Grilled Chicken
3731 India St., Mission Hills
619-574-0177
Saffron Noodles & Sate
3737 India St., Mission Hills
619-574-7737
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
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Put the spinach leaves, asparagus, pineapple chunks, shrimps and basil in a mixing bowl. Add the dressing and toss lightly.
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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).
Dressing
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
