Seafood and vegetable salad

Potato, egg and salmon salad

Boiled potatoes, broiled salmon and egg halves are tossed with a simple dressing made with olive oil, dill, pickle relish, capers, pickle juice, lemon juice, grated garlic and lemon zest. A citrusy and herby summer salad that's filling enough to be a main course. Serve at room temperature

Cook time: 30

Servings: 4 people

Potatoes and green beans salad

Potatoes and green beans are boiled, drained and tossed with crumbled tinapa (salty smoked fish) soaked in spicy oil.

Cook time: 20

Servings: 4 people

Pomelo and lemongrass salad

Fresh pomelo, thinly sliced lemongrass, Thai basil, mint, cilantro and chunks of crispy fried fish are tossed with a dressing made with palm sugar, lime juice, fish sauce, cilantro stems and chilies.

Cook time: 10

Servings: 2 people

Kani salad

Make kani salad with kanikama (imitation crab meat), cucumber, carrot, fresh ripe mangoes, lettuce, Japanese mayonnaise and a little sesame seed oil. It’s outstanding!

Cook time: 0

Servings: 4 people