Ask anyone who knows me, and you will quickly find out that I am a really picky eater. I have weird issues with texture, taste, and seeds, so it’s often hard to find food I like that is actually good for me. Today, the team from Thailand’s acclaimed Chiva-Som destination spa came to New York City to treat a group of journalists to a healthy lunch concocted by their incomparable executive chef, Paisarn Cheewinsiriwat. When he announced that we would be having Banana Blossom Salad to start, I got nervous. Bananas rank as one of my least favorite fruits (back to my texture and seed problems), and I was not looking forward to a salad made with them. Turns out, I had nothing to worry about. Banana blossoms are delicious, and the salad was divine. I loved it so much, I wanted to share the recipe here. In New York City, most of these ingredients can be picked up in Chinatown or at Whole Foods. Outside the Big Apple, head to your local Asian specialty food store.
Banana Blossom Salad
2 ½ TBSP Lime Juice
2 TBSP Soy Sauce
1 ½ TBSP Honey
1 TBSP Roasted Chili Paste
2 Bird’s Eye Chilies, Finely Chopped
4 ½ oz Banana Blossom, Peeled
4 ½ oz. Chicken Breast, boiled for 10 minutes and shredded
3 TBSP ground roasted almond, coarsely chopped
2 TBSP Sliced Shallots
2 TBSP Chopped Spring Onions
1 TBSP Finely Diagonally Sliced Lemongrass
4 TBSP Roasted Coconut Flakes, To Garnish
To prepare the dressing, whisk lime juice, soy sauce, honey, chili paste, and chilis in a large bowl. Set aside. To prepare salad, gently toss all remaining ingredients with all of the dressing in a mixing bowl until evenly mixed. Sprinkle over coconut flakes and server.
This is just one of the wonderful recipes in the spa’s latest cookbook, Chiva-Som’s Thai Spa Cuisine. I received a copy at lunch, and I can’t wait to test out more healthy dishes to see if I can overcome some of my other food quirks. To order your own copy, click here.