Green Leaf Bowl Recipe

Prepare produce

Rinse and spin dry the spring mix. Peel and thinly slice the cucumber into half-moons (about 1 cup). Peel and dice the mango into 1/2-inch cubes (about 1 cup). Halve, pit, and dice the avocado into 1/2-inch pieces (about 1 cup). Roughly chop cilantro and mint leaves and set aside for garnish.

Marinate protein

Pat the chicken or beef dry and place in a bowl. Add 1 tsp soy sauce, 1/2 tsp fish sauce, 1/2 tsp cornstarch and 1/4 tsp black pepper. Toss to coat and let sit for 5–10 minutes while you prepare other components.

Stir-fry protein

Heat 1 tablespoon oil in a skillet or wok over medium-high heat until shimmering. Add the marinated protein in a single layer and stir-fry 2–4 minutes for thin chicken slices, or 3–5 minutes for thin beef slices, until cooked through and lightly caramelized. Remove from pan and set aside to keep warm.

Whisk together 2 tablespoons rice vinegar, 3 tablespoons neutral oil, 1 tablespoon fresh lime juice, 1 teaspoon honey, 1/4 teaspoon salt and 1/8 teaspoon black pepper in a small bowl until emulsified. Taste and adjust seasoning — it should be bright and lightly sweet.

Combine 2 tablespoons fish sauce, 1 teaspoon Thai sweet chili sauce, 1/2 teaspoon chili garlic paste, 1/2 tablespoon lime juice, 1/2 teaspoon brown sugar and 1 tablespoon water in a small saucepan. Stir and bring just to a simmer over low heat. Mix 1/2 teaspoon cornstarch with 1 teaspoon cold water to make a slurry, then whisk into the simmering sauce. Cook 30–60 seconds more until slightly thickened. Remove from heat and cool slightly. Taste and adjust for balance of salty, sweet and spicy.

If using store-bought crispy noodles, break them into bite-sized pieces. Coarsely chop roasted peanuts. Have fried shallots/onion ready to sprinkle. These will be added at the end for texture and aroma.

In a large bowl or plate, build the Green Leaf Bowl: place 6 cups spring mix as the base. Arrange cucumber, mango and avocado over the greens in sections so they’re visible.

Top the salad with the warm stir-fried chicken or beef, scattering it evenly.

Drizzle 2–3 tablespoons of the vinaigrette over the assembled bowl (or serve the vinaigrette on the side). Spoon the thick chilli fish sauce in small amounts (about 1 tablespoon per serving) alongside or over the protein, depending on desired heat/salt level.

Finish by sprinkling 1 cup broken crispy noodles, 1 tablespoon roasted peanuts and 2 tablespoons fried shallots evenly across the bowl. Garnish with chopped cilantro and mint leaves.

Toss lightly at the table or serve composed so guests can mix. Adjust dressing or chilli fish sauce to taste.