Serves 6

I like the noodle and fruit mixture in this recipe so much, I even eat it without the shrimp. Or, you can top the noodles with anything you like — grilled scallops, grilled chicken, or grilled pork tenderloin.

Thailand Seafood Salad

½ pound squid rings, poached in salted water for 30 seconds

½ pound salad shrimp

1 (6-ounce) can chopped clams, drained

2 medium cucumbers, peeled, halved, seeded, and very thinly sliced

1 stalk celery, cleaned and thinly sliced

1 small onion, finely chopped

1 stalk lemongrass, outer leaves removed, inner core minced

1 small serrano chili, seeded and finely chopped

2 tablespoons chopped mint

1 clove garlic, minced

1 green onion, trimmed and thinly sliced

¼ cup fish sauce

Sugar to taste

Bibb lettuce leaves

  1. In a large mixing bowl, gently combine the squid, shrimp, clams, cucumber, and celery; set aside.
  2. In a small mixing bowl, stir together the onion, lemongrass, serrano chili, mint, garlic, green onion, and fish sauce. Add sugar to taste.
  3. Pour the dressing over the seafood mixture, tossing to coat. Cover and let sit for at least 30 minutes before serving.
  4. To serve, place lettuce leaves in the center of 4 to 6 plates. Mound the seafood salad on top of the lettuce leaves.