Sonya™ apple Som Tum – Thai-style fruit salad

IngRediEnts

Salad

1 Sonya apple cut into bite-size pieces

1 large tomato chopped or ½ cup of halved cherry tomatoes

½ cup of diced red or yellow papaya

½ cup of sliced cucumber, deseeded

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Dressing:

1 garlic clove

Pinch of coarse salt

1 tbsp dried shrimp

1½ tbsp unsalted roasted peanuts

1 to 3 small bulls-eye (hot) chillies (to taste)

1½ tbsp lime juice

1 tbsp fish sauce

1½ tbsp. shaved palm sugar

½ lime cut into wedges

Instructions

Dressing:

Place garlic and salt in a mortar and pestle and mash.
Add dried shrimp and 1tbsp of the peanuts, then crush to a coarse paste.
Add chillies and bruise (more pounding makes it more spicy if desired).
Add lime juice, sugar and fish sauce and mix until sugar is dissolved.
Taste and adjust for balance of sweet, sour and salty flavours.

Salad:

Place prepared salad ingredients in a large bowl.
Pour over dressing and toss to ensure an even coating.
Sprinkle with remaining ½ tbsp of peanuts.
Serve with lime wedges on the side.

Sonya™ apple and avocado salad

IngRediEnts

Salad

1 Sonya apple, cut into bite-size pieces

1 avocado, sliced

1 cup baby spinach leaves

1 cup red and green lettuce leaves, torn into pieces

Orange zest

Orange or lemon juice

1 cup of well-rinsed quinoa

Optional – toasted poppy orblack sesame seeds to garnish

Instructions

Place 2 cups of hot water in a medium pot, add rinsed quinoa, a pinch of salt (optional) and bring to boil. Lower heat, then cook until water is absorbed (about 10-15 minutes). Fluff up with a fork and allow to cool.
Arrange quinoa and all other ingredients in two large bowls.
Top with a grating of orange zest.
Sprinkle with toasted poppy or black sesame seeds.
Before serving, squeeze lemon or orange juice over the salad, or drizzle with a dressing of your choice.
Serves 2

Sonya™ apple, cabbage and carrot salad

IngRediEnts

Salad

1½ Sonya apples cut into bite-size pieces

2 cups of shredded red cabbage

1 cup shredded green cabbage or lettuce

1 cup shredded carrot

¾ cup seedless red grapes halved

½ cup fresh sprouts

A small handful of parsley or coriander leaves

1 small chilli finely sliced (optional)

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Dressing:

2 tsp sesame oil

2½ tbsp fish sauce or soy sauce

¼ cup lemon or lime juice

1 tbsp of a neutral oil, such as rice bran oil

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Instructions

• Add prepared salad ingredients to a large bowl and gently mixtogether.

• Combine dressing ingredients thoroughly.

• Pour dressing over salad and toss to evenly coat.

• Serves - 2 (or 4 as small sides)