Keto Burmese Ginger Salad (Gyin Thoke) with Macadamia Nuts

Ingredients

• 1 cup Pickled Ginger
• 1/2 cup Shredded Coconut (unsweetened)
• 1/2 cup Macadamia Nuts
• 2 tbsp Sesame Seeds
• 1 medium Tomato
• 8 leaves Lettuce Leaves
• 2 tbsp Fish Sauce
• 3 tbsp Lime Juice
• 1 tbsp Avocado Oil

Instructions

1. 1Thinly slice the 1 cup of pickled ginger into pieces about 1/8-inch thick.
2. 2Place a dry 8-inch skillet over medium heat (350°F / 175°C). Add the 1/2 cup shredded coconut and 2 tablespoons sesame seeds. Toast for 2-4 minutes, stirring often, until they smell nutty and are lightly golden brown. Immediately remove from the skillet to a bowl to stop the cooking.
3. 3Chop the 1/2 cup macadamia nuts into pieces roughly 1/4-inch in size. Dice the 1 medium tomato into small cubes, about 1/4-inch.
4. 4In a large bowl, combine the sliced pickled ginger, the toasted 1/2 cup shredded coconut, the chopped 1/2 cup macadamia nuts, the diced tomato, and the toasted 2 tablespoons sesame seeds.
5. 5In a small bowl, whisk together the 2 tablespoons fish sauce, 3 tablespoons lime juice, and 1 tablespoon avocado oil until well combined.
6. 6Pour the dressing over the ingredients in the large bowl. Toss everything gently to coat evenly.
7. 7Arrange the 8 lettuce leaves on a plate to form cups. Spoon the salad mixture into the lettuce cups and serve immediately.

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