Summer Salad Canapés with Asian-Style Dressing

Colorful, fresh, and crunchy vegetable salad served on fried courgette rounds with a zesty Asian-style dressing and fried onions.

Vegetarian Healthy Summer Salad Party Food

Estimated Nutrition

Calories

kcal / serving

1640.2 kcal total

Carbs

2.4g

per serving

94.8 g total

Fat

3.4g

per serving

135.4 g total

Protein

0.5g

per serving

18.5 g total

Cook Time

minutes

Serves

canapés

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Demerara Sugar

for sprinkling

CondimentsSauces

Thai Fish Sauce

Rice Wine Vinegar

Liquids

Lime Juice

freshly squeezed

NutsSeeds

sprig

Coriander

freshly, finely chopped

Salt

to taste

Black Pepper

freshly ground, to taste

clove

Garlic

crushed

OilsFats

Olive Oil

extra virgin

500

Vegetable Oil

for frying

Vegetables

piece

Courgette

baby, trimmed, julienned

piece

Carrot

peeled, julienned

stalk

Celery

trimmed, julienned

piece

Red Pepper

deseeded, julienned

piece

Yellow Pepper

deseeded, julienned

0.5

piece

Beetroot

preferably Chioggia, peeled, julienned

piece

Cucumber

baby, trimmed, julienned

piece

Sweetcorn

baby, julienned

piece

Spring Onion

trimmed, thinly sliced

piece

Red Chilli

deseeded, finely chopped

piece

Onion

small, thinly sliced

Method

Top each fried courgette slice with a teaspoon of salad and a pinch of fried onion.

Mix all vegetables and herbs in a bowl and season with salt and pepper.

Whisk dressing ingredients with 15ml of water until the sugar dissolves.

Drizzle the dressing over the salad and toss to coat thoroughly.

Heat the vegetable oil in a heavy saucepan to 135°C.

Sprinkle courgette slices with sugar and fry for 2 minutes until golden, then drain on paper.

Fry onion slices in the hot oil for 1 minute until crisp, then drain and salt.