After reading Christine’s post about how she incorporated Goi, on a regular basis, back into her daily diet and she lost 30 pounds, I decided this was a better option than sticking to the “Ape Diet” on a regular basis. At least the veggies would be cooked and/or flavored and/or included some fish of some sort. Her photos are so visually appealing that we want to eat them all up; but, we decided to give this salad a whirl.

As with the Calamari Salad, we made a couple days ago, this dish is very simple to make and in less than an hour we had dinner on the table. I did not use Pork, so I just upped the amount of shrimp. As well, I did not use fish sauce – it scares me for some reason – so I used some canola oil for the oiliness in the dressing. It was very refreshing – the coolness of the lime juice and the tiny bite of spiciness with the Thai pepper (I found some) as well the cucumbers were a bit tart and sweet from soaking them in salt and sugar, a nice soft pickling. This dish was perfect for a semi-warm pre-summer night, light, but filling and very refreshing.

We are dining in a French Bistro tomorrow night – wait until you hear about this! Come back and dine with us soon!