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Tuk Meric Salad - Angkor Restaurant
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–+ servings
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Tuk Meric Salad

Mixed greens with black berries & Tuk Meric dressing
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Salad
Cuisine: Cambodian Fusion
Keyword: Kampot Pepper, Salad, Tuk Meric
Servings: 4
Calories: 134kcal
Author: Chef Channy

Ingredients

  • 1 tbsp Angkor Tuk Meric
  • 1.5 tbsp lemon juice fresh squeezed
  • 1/2 tsp Angkor Thnot sugar*
  • 1/2 tbsp olive oil
  • 1/2 pound spring mix
  • 1/4 cup onion sliced
  • 1/2 cup walnut
  • 1 cup cherry tomato

Instructions

  • Prepare dressing - Whisk Tuk Meric, lemon juice, sugar and olive oil. Set aside.
  • Prepare salad - Place the baby arugula in a large salad bowl, then top it with onion, nuts and tomato.
  • Serve - Just before serving; mix the dressing well, then drizzle over the lettuce and toss

Notes

* Substitutions:
  • Substitute Thnot Sugar with brown sugar 
Other greens that are good for this salad can be spinach, arugula, or your favorite lettuce.
Topping on salads are like icing on a cake. They add color, texture, flavor and more nutrition for our bodies.  But, too many toppings can overpower the taste and look of your salad.  I usually use three toppings: onion (it could be shallots, green onions, or red/white/yellow onion), any kind of nut or seeds, and last but not least some kind of colorful vegetables/fruit for a beautiful contrast and additional texture.  
Check out these varieties: 

Angkor Food Tuk Meric is Cambodian peppercorn sauce made from organically certified Kampot Peppercorn.

Nutrition

Calories: 134kcal | Carbohydrates: 7g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 20mg | Potassium: 258mg | Fiber: 1g | Sugar: 2g | Vitamin A: 826IU | Vitamin C: 25mg | Calcium: 26mg | Iron: 1mg