This refreshing salad offers a delightful balance of textures and flavors, combining savory browned ground pork with tender shrimp and sweet, juicy pineapple chunks. The dish is brought together by a pungent, aromatic dressing made from fish sauce, lime, and chili, creating a bright and zesty profile. Fresh herbs like mint and cilantro add a fragrant finish, while crunchy roasted peanuts provide a satisfying nutty contrast. Perfect for a warm summer evening or a light weeknight dinner, this salad is both energizing and comforting. It&# 226;ÂÂs an excellent way to enjoy fresh produce and lean protein without heavy cooking, making it a healthy yet deeply flavorful meal that stands up well to casual gatherings or family suppers.
Ground Pork, Shrimp, & Pineapple Salad With A Fish Sauce
Description
This refreshing salad offers a delightful balance of textures and flavors, combining savory browned ground pork with tender shrimp and sweet, juicy pineapple chunks. The dish is brought together by a pungent, aromatic dressing made from fish sauce, lime, and chili, creating a bright and zesty profile. Fresh herbs like mint and cilantro add a fragrant finish, while crunchy roasted peanuts provide a satisfying nutty contrast. Perfect for a warm summer evening or a light weeknight dinner, this salad is both energizing and comforting. It&# 226;ÂÂs an excellent way to enjoy fresh produce and lean protein without heavy cooking, making it a healthy yet deeply flavorful meal that stands up well to casual gatherings or family suppers.Ingredients
Directions
-
In a large skillet over medium-high heat, brown the ground lean pork, breaking it up with a spoon until fully cooked and no longer pink. Drain any excess fat.
-
In a small bowl, whisk together 2 tablespoons of water, 1 1/3 cups of cooked shrimp, 2 tablespoons of lemon juice, 2 tablespoons of Nuoc Mam (fish sauce) or 1 tablespoon of light soy sauce mixed with 1 tablespoon of Maggi seasoning and 1/2 teaspoon of anchovy extract.
-
Add 1/2 teaspoon of dried powdered chili and 1 teaspoon of finely sliced fresh red chili pepper to the dressing mixture for heat.
-
Prepare the salad base by slicing 2 tablespoons of onion, cutting green onions into 1/2-inch sections, and roughly chopping 2 slices of fresh pineapple.
-
Finely slice 2 tablespoons of ginger root and chop fresh mint and cilantro leaves along with their stems.
-
In a large bowl, combine the cooked pork, shrimp mixture, pineapple, onions, ginger, and herbs. Toss gently to coat everything in the fish sauce dressing.
-
Arrange 6 large lettuce leaves on individual plates. Spoon the pork and shrimp salad onto the lettuce leaves.
-
Top with 2 tablespoons of roasted peanuts for crunch before serving immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 274.7kcal
- % Daily Value *
- Total Fat 15.9g25%
- Saturated Fat 5.7g29%
- Cholesterol 90.8mg31%
- Sodium 70.4mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 30.6g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For the best flavor, use high-quality fish sauce. If anchovy extract is unavailable, you can omit it and slightly increase the fish sauce.
Ensure the shrimp are fully cooked before adding to the salad to maintain food safety.
This salad is best served immediately after preparation to keep the lettuce leaves crisp and the herbs fresh.
Adjust the amount of chili to suit your heat preference.
Roasted peanuts can be substituted with crushed cashews or almonds for a different crunch profile.
