RCI-ND.005.0162.001
Thai Salad with Avocado and Fresh Herbs
Thai Salad with Avocado and Fresh Herbs from the Recidemia collection
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
- fresh basil⅜ cupsjulienne
- fresh mint⅜ cupsjulienne
- green onion⅜ cups⅛-inch slices
- 24 whole
- cucumber¾ cuppeeled, seeded, cut in half, ¼-inch slice
- red bell pepper¾ cupjulienne 1½-inch length
- 24 whole
- carrot¾ cupjulienne 2-inch length
- mango6 ozchunks ½-inch x ¾-inch
- chicken breast6 ozcooked, shredded
- California avocados3 unitcut 18 chunks per half
- bow Thai noodles6 cupscooked
- ⅜ cups
- fresh basil1 unitwhole leaves cluster for garnish
- fresh mint1 unitwhole leaves cluster for garnish
- peanuts¼ cupcoarsely chopped for garnish
- noodle dressing1 unit
Method
1
Cook the bow Thai noodles according to package directions until tender, then drain and rinse with cold water to stop the cooking process.
2
Prepare the julienned fresh basil and mint by cutting them into thin, uniform strips; reserve ⅜ cups of each and set aside the whole leaves for garnish.
3
Slice the green onions into ⅛-inch rounds and set aside with the julienned herbs.
4
Peel and seed the cucumber, then cut it in half lengthwise and slice into ¼-inch half-moons; peel and julienne the carrot into 2-inch lengths.
5
Remove the stem and seeds from the red bell pepper, then julienne into 1½-inch lengths to match the carrot pieces.
6
Peel and pit the mango, then cut into ½-inch by ¾-inch chunks; ensure the chicken breast is cooked and shredded into bite-sized pieces.
7
Cut each avocado in half lengthwise, remove the pit, then carefully scoop out 18 chunks per avocado half using a spoon or melon baller to maintain shape.
8
In a large bowl, combine the cooked noodles with the julienned basil, mint, and green onions, then gently toss with the noodle dressing until evenly coated.
9
Add the cucumber, carrot, red bell pepper, mango, and shredded chicken to the dressed noodles, folding gently to combine without breaking the delicate ingredients.
10
Divide the salad among four serving plates or bowls, arranging it in the center and creating space around the edges for garnish.
11
Arrange the avocado chunks evenly around the noodle mixture on each plate, spacing them for visual appeal.
12
Top each plate with fresh cilantro leaves, whole basil and mint leaf clusters, and coarsely chopped peanuts just before serving to maintain freshness and texture.