This light salad is just what’s called for on hot days. Fish sauce adds depth while limes add an acidic kick. The herbs are refreshing. The peanuts and samphire add textural contrast. Samphire, also known as sea asparagus, grows along the rocky coastline. When it is young and delicate it can be eaten raw. It has a satisfying crunchy texture and nice salt bite.
Serves two hungry people
For the sauce:
3 Tablespoons Fish Sauce
1 Tablespoon Palm Sugar or Light Brown Sugar
4-5 limes, juiced
1 minced hot red pepper (I used piri piri)
1 garlic clove, minced