Salted egg and watercress salad



You can tell that a Thai dish is a salad by the name “yum”. So the popular Thai salad with glass noodles is called yum (salad) woonsen (glass noodles) or salad with glass noodles. Add another word such as kung (shrimp) and you have yum woonsen kung. The vinaigrette is a refreshing mix of garlic, sweet, salty, sour and fiery peppers. Add cilantro and it’s a very great Thai food.

Anyway, I have been cutting on carbs in my diet, and have mostly picked on different greens in the supermarket. I usually shop at Tesco Lotus because it is almost a complete grocery as well the price tags have English labels. One of the greens I saw was labeled watercress and I grabbed a packed immediately. You see, that was first time to see watercress for real, my exposure mainly on blogs and recipes that call for watercress. I was not going to pass up the chance and taste it for myself, and share it with Weekend Herb Blogging (hosted by Cinzia of Cindstar). On the way home, I was contemplating what type of dressing I would prepare it with. A Thai dressing immediately came to mind, the sweetness this time will be coming from a stevia syrup available in the grocery instead of palm sugar. Of course, I looked up on the web how watercress look like. Indeed, the ones I bought are watercress! Watercress is significant source of iron, calcium, and folic acid and I wasted no time preparing them into a salad when I got home. This was a quick and easy salad, just cut up everything that you want to put into the salad, prepare the dressing, mix and there you have it! It was particularly easy with the chicken, I bought one whole roasted chicken, deboned it, and chopped the meat into small pieces. The meat I will use for other dishes for quick and easy protein source. Anyway, here is the recipe (serves one).

Salted egg and watercress salad

2 tbsp lime juice

2 tsp stevia syrup (sugar substitute)

2-3 red chilis, chopped

1 tbsp fish sauce

4 cloves garlic

1 salted egg, cut into wedges

¼ cup roasted chicken meat

3 pcs cherry tomatoes, quartered

handful of watercress and cilantro

4-5 pcs chive stems, cut into one inch pieces

additional red chilis for garnishing

Prepare the dressing by pounding the garlic cloves and chilis in a mortar and pestle until it appears coarsely chopped. Add the lime juice, stevia syrup, and fish sauce. Mix well and adjust taste as you like. On a plate, mix the rest of the ingredients and pour dressing on top. It is now ready to eat.


  1. says

    Fresh & healthy recipe, I should cut off carbs as well but it’s so difficult … I love bread so much (and bake it as well! :-)
    thanks so much for participating, will e-mail you when the recap is on-line! :-)
    have a nice week!

  2. says

    I love it! I’m buying a pack each week now. I like it in salads, and I add it to my green tofu shake for a power breakfast.

  3. says

    I know, I know… I’m craving the bread now but since I’ve manage to lose several pounds withholding carbs for the past few days, I’m sticking to it a few more days,

  4. says

    I adore Thai food but certainly don’t eat it often enough. I don’t think I’ve ever had a salted egg but I’d love to try it in this salad!

  5. says

    ate, di ako maka-comment doon sa giant cakes and cupcakes na post mo (i don’t know why)…nwey, dito na lng :) wow…super sarap naman nito ate gay, nakaka-diabetic…hehe. i really love to go to thailand soon, sana makapunta kami dyan sa place mo. God bless po!


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