Kumatoes Stuffed With Basil Chicken: A Thai-Styled Light Salad Without Any Mayo

• 4 Kumatoes (brown tomato variety)
• 1/2 Asian pear
• 1 tablespoon fresh lemon juice
• 8 ounces cooked chicken, white meat flaked
• 8 key limes, juiced
• 1 tablespoon rice wine vinegar
• 1 tablespoon fish sauce (or vegetarian fish sauce)
• sea salt, to taste
• 1 teaspoon cane sugar
• 3 teaspoons honey (acacia)
• 1 tablespoon EVOO
• 3 tablespoons sesame oil
• 1 teaspoon fresh ginger, grated
• 1/8 teaspoon dried red chili flakes (optional)
• 1 tablespoon vidalia onion, finely chopped
• 1 tablespoon scallions, cut
• 1/4 cup sweet basil leaves (or Thai or lemon basil), rolled and snipped
• 1 tablespoon fresh mint leaves, rolled and snipped
• 1/8 cup toasted almonds, slivered
• bed of greens for each serving (cedrula and sweet basil shown here)
• chiffonade of basil for garnish

1. Cut a very small, very thin slice off the bottom of each Kumato, so they will sit solidly on a plate (less than 1 inch diameter cut), cut off the top, and hollow out each. You can use the scooped out middles in another recipe.
2. Cut the Asian pear into small slices and add to a quart size bowl. Pour the fresh lemon juice over the pear.
3. Add the flaked chicken.
4. In a measuring cup mix the lime juice, vinegar, fish sauce, ginger, salt, sugar, and honey together.
5. Add next the oils, ginger, optional chili flakes, scallions, and onion.
6. Pour this over the chicken and pear and mix.
7. Add the basil, mint, and almonds.
8. Fill each hollowed Kumato with the basil chicken mix. Serve on a bed of greens. Garnish with a chiffonade of basil.

kumatoes, pear, lemon juice, chicken, rice wine vinegar, fish sauce, salt, cane sugar, honey, evoo, sesame oil, fresh ginger, red chili, vidalia onion, scallions, sweet basil, mint, toasted almonds, serving, basil

Taken from food52.com/recipes/5488-kumatoes-stuffed-with-basil-chicken-a-thai-styled-light-salad-without-any-mayo (may not work)