Provided by Jill Dupleix
Categories Fish Leafy Green Vegetable Appetizer Marinate No-Cook Dinner Lunch Seafood Trout Cucumber Healthy Lettuce Bon Appétit Pescatarian Dairy Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Using vegetable peeler, shave carrots and cucumber lengthwise into ribbons. Cut ribbons into 3-inch-long sections, then cut sections into matchstick-size strips. Place in large bowl. Add shallots, jalapeños, lime juice, sugar, and fish sauce; let marinate 30 minutes at room temperature.
- Add trout pieces and tomatoes to vegetable mixture and toss to blend. Transfer trout-vegetable mixture to large strainer and drain off liquid. Return trout-vegetable mixture to same bowl; add mint and basil and toss to blend.
- Arrange lettuce leaves on large platter. Divide trout-vegetable salad among lettuce leaves. Drizzle sweet chili sauce over each salad and sprinkle with peanuts.
- * Available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.
- ** Available at some supermarkets and at specialty foods stores and delicatessens.
- ***Available at some supermarkets and at Asian markets and from amazon.com.
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