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Thai Spring Salad

My H-E-B Texas Life Magazine



Quick and easy


Prep Time:

20 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

•  Dressing:

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 large 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 jar 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
My H-E-B Texas Life Magazine

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