Watercress and Spinach Salad

30 minutes to assemble
4 servings
30 minutes to assemble
4 servings
This refreshing main course salad has quintessential Thai flavors; Fish Sauce and Garlic Chili Pepper Sauce add the authentic saltiness and heat with a touch of garlic.


  • 1 tablespoon oil
  • 1/2 lb ground pork
  • Seasonings of choice: salt, pepper, garlic powder, crushed red pepper
  • 1/2 lb raw shrimp, peeled, deveined and cut in half
  • 2 tablespoons Fish Sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoons brown sugar
  • 2 tablespoons Garlic Chili Pepper Sauce
  • 1 cup watercress*
  • 1 cup baby spinach, roughly chopped
  • 1/2 English cucumber, sliced thinly
  • 1 bunch radishes, sliced thinly
  • 1/2 cup Thai basil, roughly chopped
  • 1/2 cup roasted peanuts, roughly chopped
  • *The peppery bite of watercress is very popular in Thailand but most people in the US prefer a less spicy green. Therefore we mixed this traditional salad, which is usually all watercress, with baby spinach.


  1. Heat oil in a medium skillet on medium-high heat. Add pork and season as desired. When almost done add shrimp and cook until opaque. Drain and refrigerate to cool.
  2. In a small bowl whisk: Fish Sauce, lime juice, sugar and Garlic Chili Pepper Sauce until combined. Set aside.
  3. When pork and shrimp are cold, add to a medium bowl. Add greens, cucumbers, radishes and basil to meat and shrimp. Sprinkle with peanuts and add reserved dressing. Mix well, divide among 4 bowls and serve.

In This Recipe

This sauce packs heat and a ton of flavor. Use it as a hot sauce or add a dash to spice up your favorite recipes.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.

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