• 1 bag lamb’s lettuce
• 2 red lettuce hearts
• 1 endive
• 2 tbsp salted cashews
• 1 avocado
• To garnish:
• Chopped chives, mint and curly parsley
• Furikake seasoning
• Dressing:
• 2 tbsp fish sauce
• 1 tbsp coconut sugar
• Juice of 2 limes
• 1 grated garlic clove
• 1 finely sliced chili (optional)

• Step 1:

  Finely chopped the endive, lettuce hearts, and cashew nuts. Dice the avocado in cubes.

• Step 2:

  Place all the salad ingredients in a bowl.

• Step 3:

  For the dressing, place all the ingredients in a bowl or jam jar and mix.

• Step 4:

  Add the dressing to the salad and toss! Add the chopped herbs to garnish and sprinkle with furikake seasoning.

This dish can be prepared in advance. It keeps in the fridge for up to 2 days without the dressing mixed in.