spoon salad for abdullah

SERVES 2 TO 4 AS A LIGHT MEAL When my friend Abdullah gets excited about something, it’s impossible not to get excited about it as well. Eyes wide while he brainstormed on the hammock, enthusiastic about salads, he told me he used to drink dressing as a kid. Abdullah said that as a busy guy on the go, what he was interested in was a “Spoon Salad,” something chopped up into small enough pieces he could just shovel it into his mouth as he was moving on to the next thing. This is the only chopped salad in the book, and the only one that can be eaten with a spoon.

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Step 1

MAKE THE THAI-STYLE VINAIGRETTE: In a large bowl, combine 3 tablespoons fish sauce, 3 tablespoons rice vinegar, the juice of 1 lime, 2 teaspoons brown sugar, and ¼ cup (60 ml) avocado oil. Season with salt if necessary (depends how salty your fish sauce is).

Step 2

COOK: Preheat the oven to 350°F (175°C). Spread 1 cup (85 g) coconut on a rimmed baking sheet. Bake 8 to 10 minutes, stirring occasionally. Set aside.

Step 3

Fill a small pot of water about one-third of the way. Add 1 cup (240 ml) soy sauce. Slice 1 lime and one 2-inch (5 cm) unpeeled piece ginger and add to the pot; bring to a boil. Reduce to a simmer and add the chicken breast. Poach for 12 to 15 minutes, until the chicken is cooked through (the temperature should reach 165°F/74°C). Remove the chicken from the water and let cool. Discard the poaching liquid. Once cool enough to handle, chop the chicken finely and add to the large bowl with the dressing.

Step 4

PREP: Finely chop ½ head Napa cabbage, 2 Persian cucumbers, ½ red onion, 1 chile, and 1 handful each of basil, cilantro, and mint, adding to the bowl with the chicken as you go. Using a mandoline makes slicing the cabbage, cucumbers, and chile go faster, but it’s not necessary since everything is getting chopped into spoon-size bits. I chop everything one at a time, so my cutting board doesn’t get unwieldy.

Step 5

Finely chop the coconut flakes and 1 cup (150 g) peanuts and add them to the bowl with the chicken and vegetables.

Step 6

ASSEMBLE AND SERVE: Toss everything together with the dressing, then transfer to serving bowls—or just eat right out of the big bowl if you’re not sharing. Eat with a spoon, even if you’re not running out the door.