Grapefruit Salad With Thai Curried Coconut Dressing As Made By Arnold Myint Recipe By Tasty

Steps:

• Make the dressing: In a medium bowl, whisk together the curry paste, lime juice, fish sauce, coconut milk, and agave until smooth. Refrigerate until ready to use.
• Make the crispy shallots: Heat about ½ inch of oil in a small saucepan over medium heat until it reaches 325°F (160°C).
• Lightly sprinkle the shallots with salt and let stand for about 5 minutes to draw out the moisture. Place the shallots on a paper towel and pat to dry out and remove any excess liquid. Lightly dust the shallots with cornstarch.
• Fry the shallots in the hot oil until lightly browned, about 10 minutes. Remove from the oil with a slotted spoon and place on a paper towel to drain any excess oil. Set aside until ready to use.
• Assemble the salad: In a large bowl, combine the grapefruit segments, green beans, Fresno chiles, bean sprouts, cabbage, sunflower greens, dill, mint, cilantro, and crispy shallots. Drizzle in half of the dressing and lightly fold everything together, adding more dressing as desired. Add the toasted coconut and roasted peanuts.
• Serve immediately.
• Enjoy!

Steps:

• Make the marinade: In a small bowl, combine the vegetable oil, sesame oil, hot sauce, thyme, paprika, and salt. Set aside.
• Add the marinade and tofu to a container and marinate for at least 30 minutes, or up to a day.
• Preheat the oven to 400ºF (200ºC).
• Lay the sweet potato, onion, and garlic on a baking sheet and drizzle with oil. Season with salt and pepper. Bake for 20-25 minutes.
• In a medium bowl, add the chickpeas, salt, pepper, chili powder, and garlic powder to a bowl and stir to combine.
• Transfer chickpeas to a skillet and cook over medium heat for about 10 minutes. Set chickpeas aside.
• Fry the tofu in the same pan for about 10 minutes on each side.
• Slice tofu to your preference.
• Combine the quinoa, greens, sweet potatoes, onions, chickpeas, carrots, tofu, and avocado in a medium-large bowl and top off with lemon juice
• Enjoy!

Steps:

• Fill a medium pot ¾ of the way with water. Bring to a rolling boil over high heat. Add the eggs and cook for 6½--7 minutes. Meanwhile, prepare an ice bath in a medium bowl. Remove the eggs from the pot and immediately transfer to the ice bath to cool for 3-4 minutes. Once cool enough to handle, peel and halve the eggs and set aside.
• Boil the green beans in the same pot for 30-60 seconds, until bright green and slightly tender. Immediately transfer to the ice bath for 30-60 seconds to cool. Remove from the ice bath and blot dry with paper towels.
• Drain the Bumble Bee® Premium Albacore Tuna.
• Place it on a plate to begin to reflect texture.
• In a large bowl, combine the cavatappi pasta, blanched green beans, grape tomatoes, Kalamata olives, radishes, Bumble Bee® Premium Albacore Tuna, feta, mint, and dill.
• Make the dill-Dijon dressing: In a small bowl, whisk together the shallot, Dijon mustard, lemon juice, champagne vinegar, dill, sugar, salt, and pepper. Slowly drizzle in the olive oil and whisk until emulsified.
• Drizzle the dressing over the salad and gently toss until fully coated.
• Divide the salad between serving bowls and top each portion with a halved jammy egg.
• Enjoy!