Asian Flavours infused with Fresh Herbs-
Saigon Salad Recipe

This Saigon Salad recipe has all the Asian flavours expected in an oriental salad. The use of fresh herbs and fruit highlight and infuse a wonderful blend of flavour to the mixed baby green salad recipe.

Saigon Salad

This simple Saigon recipe can be made for a lunch, a light supper or it can be used as a first course for a special dinner.

I used canned mandarins for this Saigon recipe, although fresh citrus fruits can also be used. If using canned fruit - be sure to drain it well and reserve the liquid for the dressing recipe.

Recipe for Saigon Salad


  • 6 cups (1.5 L) Mixed Baby Greens
  • 1 grapefruit or 3 mandarins, or 2 navel oranges (peeled and segmented)
  • 1 avocado, peeled & sliced
  • 2 green onions, chopped
  • 2 tbsp (30 ml) mint, chopped
  • 2 tbsp (30 ml) basil, chopped
  • 2 tbsp (30 ml) coriander, chopped
  • 1/4 cup (60 ml) slivered almonds


1. Mix the salad greens with the fruit, green onions and herbs. Toss with the salad dressing.

2. Sprinkle with the slivered almonds.

3. Top this with a drizzle of additional salad dressing.

Yield: This Saigon Salad serves 4


1. Various citrus fruits can be substituted in this Saigon recipe for the grapefruit, (especially if you think the grapefruit might be too tart) such as: Mandarins, navel oranges, or clementines. (these other citrus fruits are much sweeter)

2. Canned citrus fruits (such as canned mandarins) work well in this Saigon recipe also, providing they are well drained.

3. The fresh herbs can be replaced by dried herbs - but remember that the dried ones are more compacted, therefore use 1/2 of the amount specified for each of the fresh herbs.

4. For the recipe for Saigon Dressing click here or you can use a fruity vinaigrette of your choice.

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