Yam Makhua Yao Talay

Yam Makhua Yao Talay is a vibrant Thai seafood salad featuring grilled eggplant and an array of fresh seafood, tossed in a zesty lime dressing. This low-carb dish is both refreshing and satisfying, perfect for a light meal.

Ingredients

• Grilled long eggplant - 200 grams
• Fresh shrimp, peeled and deveined - 150 grams
• Calamari rings - 100 grams
• Scallops - 100 grams
• Fresh cilantro, chopped - 2 tablespoons
• Thai bird's eye chili, minced - 1 (adjust to taste)
• Lime juice - 3 tablespoons
• Fish sauce - 2 tablespoons
• Garlic, minced - 1 clove
• Red onion, thinly sliced - 1/4 medium
• Cucumber, diced - 1/2 medium
• Cherry tomatoes, halved - 100 grams
• Olive oil - 1 tablespoon

Steps

1. Preheat the grill or a grill pan over medium-high heat.
2. Brush the long eggplant with olive oil and grill until charred and tender, about 5-7 minutes. Remove and let cool, then slice into bite-sized pieces.
3. In a medium bowl, combine lime juice, fish sauce, minced garlic, and chopped chili to create the dressing.
4. In a skillet over medium heat, add a little olive oil and sauté the garlic until fragrant. Add shrimp, calamari, and scallops, cooking until shrimp turns pink and seafood is cooked through, about 5-7 minutes. Remove from heat.
5. In a large bowl, combine the grilled eggplant, sautéed seafood, cilantro, red onion, cucumber, and cherry tomatoes.
6. Drizzle the dressing over the salad and toss gently to combine. Adjust seasoning if necessary.
7. Serve immediately, garnished with additional cilantro if desired.

Nutrition

• Calories: 320
• Protein: 30 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 860 mg
• Cholesterol: 150 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in high-quality protein from seafood, supporting muscle health.
• Low in carbohydrates, making it suitable for low-carb diets.

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