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Thai Spring Salad
Prep Time:
20 minutes
Cook Time:
0 minutes
8 servings

1 bag (5 oz.) H-E-B Red Leaf Lettuce, cut into bite-size pieces

1 c. H-E-B Zeema Sweet Yellow Tomatoes, halved

2 c. thin sliced Hot House Cucumbers

4 slices red onion, rings separated

1 Tbsp. fine chopped fresh ginger

4 radishes, thin sliced

1/4 c. each: mint, basil & cilantro leaves


2 Tbsp. each: H-E-B Extra Virgin Olive Oil & Lime Juice

1/4 tsp. Central Market Organics Crushed Red Pepper

1/2 tsp. H-E-B Dijon Mustard

1/4 c. chopped H-E-B Dry Roasted Unsalted Peanuts (optional)


Layer lettuce, tomatoes, cucumbers, onion, ginger, radish, mint, basil and cilantro in a l
arge salad bowl or platter. Cover salad and keep refrigerated until ready to serve.
Combine olive oil, lime juice, crushed red pepper, mustard and 1/2 cup water in a small ja
r or salad cruet and shake. Keep at room temperature until ready to serve.
Before serving add vinaigrette to salad and toss. Sprinkle with peanuts if desired.

Nutritional Information

Calories: 50, Sodium: 15mg, Carbohydrates: 5g, Dietary Fiber: 1g, Sugar: 2g, Protein: 1g


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