Salad for Breakfast! - Thai Orange and Basil Salad

I needed a break from a weekend full of eating out with the bestie, so decided to make a quick salad for breakfast. Having bought some cute, tiny and juicy Thai oranges and a small bunch of Thai basil leaves, I knew I had some great stuff to start with. Also, I was kind of getting late for office, and wanted a quick and simple bowl of a healthy morning meal.

A handful of Thai Basil leaves, chopped
18-20 Thai Oranges, peeled and segments separated
Half red bell pepper chopped
1 tsp extra virgin olive oil
1 tsp sweet chilli sauce
White pepper
Dried mixed herbs

Put the orange segments, leaves and chopped pepper in a salad bowl.
In a separate bowl, mix the oil with the sweet chilli sauce, some crushed pepper, and powdered herbs.
Pour the salad seasoning into the salad bowl and toss well to coat the salad evenly.
Chill for an hour, and serve. I had to forego the chilling part, as I had to rush to office. But since the fruit and vegetables had been refrigerated overnight, they tasted very good!

Thai Basil is used for the common cold, influenza (“the flu”), diabetes, asthma, bronchitis, earache, headache, stomach upset, heart disease, fever, viral hepatitis, malaria,  and tuberculosis.

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