Thai Salad with Avocado and Fresh Herbs

Thai Salad with Avocado and Fresh Herbs Recipe - Originated in Thailand

Region / culture: Thailand | Preparation time: 1 hour | Servings: 6

Introduction

Thai Salad with Avocado and Fresh Herbs is a refreshing and vibrant dish that combines the creamy texture of avocado with the fresh flavors of herbs and vegetables. This salad is perfect for a light and healthy meal or as a side dish to complement a main course.

History

This Thai salad recipe is inspired by traditional Thai cuisine, which is known for its bold flavors and use of fresh herbs and vegetables. The combination of avocado, herbs, and noodles creates a unique and delicious dish that is both satisfying and nutritious.

Ingredients

0.38 cup fresh basil, julienne
0.38 cup fresh mint, julienne
0.38 cup green onion, sliced 0.13 inch thick
24 whole basil leaves
0.75 cup cucumber, peeled, seeded, cut in half, sliced 0.25 inch thick
0.75 cup red bell pepper, julienne 1.5 inches long
24 whole mint leaves
0.75 cup carrot, julienne 2 inches long
6 oz (170 g) mango, cut into 0.5 inch x 0.75 inch chunks
6 oz (170 g) cooked, shredded chicken breast
3 california avocados, cut into 18 chunks per half
6 cups cooked bow Thai noodles
0.38 cup fresh cilantro leaves for garnish
cluster of fresh basil leaves for garnish
cluster of fresh mint leaves for garnish
0.25 cup coarsely chopped peanuts for garnish
1 noodle dressing

How to prepare

Toss together cold bow tie noodles and 0.67 of the Thai salad noodle dressing.
Cover and refrigerate for at least 1 hour prior to use.
Just before serving, toss together marinated noodles, basil, mint, green onion, whole basil and mint leaves.
Set aside the mixture of red bell pepper, cucumber, carrot, mango, and chicken.
Set aside.
Add avocados and the remaining Thai salad noodle dressing.
Arrange herbs and noodles in the center and back of the platter.
Arrange the fruit, vegetable, and chicken mixture on top, slightly overlapping the noodles and spilling forward.
Sprinkle with cilantro and nuts.
Garnish with clusters of basil and mint.

Variations

Add sliced cherry tomatoes or bell peppers for extra color and flavor.
Substitute tofu or shrimp for the chicken for a vegetarian or seafood option.
Drizzle with a spicy peanut dressing for a different flavor profile.

Cooking Tips & Tricks

Make sure to julienne the vegetables and herbs thinly for a delicate and elegant presentation.

- Refrigerate the marinated noodles for at least 1 hour before serving to allow the flavors to meld together.

- Use ripe avocados for the best creamy texture and flavor.

- Garnish the salad with fresh herbs and nuts for added texture and visual appeal.

Serving Suggestions

Serve this salad as a light and refreshing meal on its own, or pair it with grilled chicken or shrimp for a more substantial dish.

Cooking Techniques

Julienne the vegetables and herbs thinly for a delicate and elegant presentation.

- Marinate the noodles in the dressing for at least 1 hour before serving for maximum flavor.

Ingredient Substitutions

Use zucchini noodles or rice noodles instead of bow Thai noodles.

- Substitute cilantro for the basil or mint for a different flavor profile.

Make Ahead Tips

Prepare the salad ingredients ahead of time and assemble just before serving for a quick and easy meal.

Presentation Ideas

Arrange the salad on a large platter and garnish with clusters of fresh herbs and nuts for a beautiful presentation.

Pairing Recommendations

Pair this salad with a crisp white wine or a light beer for a refreshing and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or enjoy cold.

Nutrition Information

Calories per serving

Calories: 380 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 18g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 15g per serving

Vitamins and minerals

This salad is rich in vitamins and minerals, including vitamin C, vitamin A, and potassium.

Alergens

This recipe contains peanuts.

Summary

This Thai Salad with Avocado and Fresh Herbs is a balanced and nutritious dish that provides a good source of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Thai Salad with Avocado and Fresh Herbs is a delicious and nutritious dish that combines the creamy texture of avocado with the fresh flavors of herbs and vegetables. This salad is perfect for a light and healthy meal or as a side dish to complement a main course. Enjoy the vibrant flavors of Thai cuisine with this refreshing salad recipe.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, much like today, when I stumbled upon it in an old cookbook at a quaint little bookstore in the heart of Bangkok. The book was dusty and weathered, its pages yellowed with age, but as soon as I saw the words "Thai Salad with Avocado and Fresh Herbs," I knew I had to have it.

I remember the excitement that bubbled up inside me as I flipped through the pages, my eyes scanning the ingredients and instructions with eager anticipation. The combination of creamy avocado, crisp vegetables, and fragrant herbs seemed like a match made in culinary heaven. I could almost taste the tangy lime dressing and spicy chili kick just thinking about it.

As I made my way back to my small apartment, the cookbook tucked safely under my arm, I couldn't wait to try out the recipe. Cooking has always been a passion of mine, a way to express creativity and spread joy to those around me. And this Thai salad promised to be a new favorite in my repertoire.

Once I got home, I wasted no time gathering the ingredients I needed. The avocado was perfectly ripe, the herbs fresh and fragrant, and the rest of the vegetables crisp and colorful. As I chopped and diced, the kitchen filled with the spicy-sweet aroma of ginger and lemongrass, transporting me back to the bustling street markets of Bangkok.

The dressing came together easily, a harmonious blend of lime juice, fish sauce, and sugar, with a hint of heat from fresh chili peppers. I tossed the vegetables and herbs in the dressing, letting the flavors meld together as I gently folded in the creamy avocado. The salad was a vibrant tapestry of colors and textures, a feast for the eyes as well as the palate.

As I took my first bite, a burst of flavors exploded in my mouth. The creamy avocado balanced perfectly with the crisp vegetables, the tangy dressing cutting through the richness with a zesty punch. Each bite was a symphony of tastes and textures, a tantalizing dance on my taste buds that left me craving more.

I couldn't wait to share this new discovery with my friends and family. I hosted a dinner party that weekend, serving the Thai salad as the centerpiece of the meal. The dish was a hit, eliciting oohs and aahs from my guests as they savored every bite. They asked for the recipe, and I happily obliged, knowing that this salad would become a staple in their own kitchens.

Over the years, I've made this Thai salad countless times, tweaking and refining the recipe to suit my own tastes. I've added my own twist with extra herbs and a sprinkle of roasted peanuts for crunch, making it truly my own. And each time I make it, I'm reminded of that fateful day in Bangkok when I stumbled upon this culinary gem.

As I sit here, savoring a bowl of Thai salad with avocado and fresh herbs, I can't help but feel grateful for the journey that led me to this recipe. It's more than just a dish – it's a reminder of the joy and passion that cooking brings into my life. And for that, I am truly thankful.