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Thai Inspired Avocado Salad


  • Author: Michelle Burns
  • Total Time: 15 minutes
  • Yield: 5 cups 1x

Description

This is a vegetarian recipe. You can make it vegan by substituting maple syrup for honey.

You can add pre-cooked chicken if you desire some meat protein.


Ingredients

Scale

Dressing

  • Juice 1 limes
  • zest 1 lime
  • 2 tsp Rice wine vinegar
  • 1 handful cilantro leaves
  • 1/2 Tbs honey
  • 1/2 jalapeño or thai red chili, seeded and minced
  • 2 cloves garlic
  • 1/4 tsp pink himalayan or sea salt
  • 1/4 tsp ground pepper
  • 1 1/2 tsp Fish sauce
  • 1 tbs avocado oil or 1 tsp sesame oil plus 2 tsp avocado oil

Salad

  • 2-3 cups Napa cabbage, finely shredded
  • 1 cup red cabbage, shredded
  • 1 cup carrots, shredded
  • 1/2 medium red, yellow, or orange bell pepper, chopped
  • 2 green onions, sliced on diagonal
  • 1/4 cup daikon or watermelon radish, thinly sliced
  • 1 medium avocado, peeled and sliced
  • 1/4 cup roasted unsalted peanuts

Instructions

Dressing

  • Place all ingredients in a food processor or blender on pulse until smooth

Salad

  • Place all ingredients in a bowl except avocado and peanuts.
  • Pour dressing over salad and toss to coat
  • Salt and pepper the avocado slices and then top the salad with avocado when serving
  • Garnish with peanuts

Notes

Source:

  • Prep Time: 15 minutes

Nutrition

  • Serving Size: 2 1/2 cups (503 g/ serving)
  • Calories: 479
  • Fat: 34.28 g
  • Carbohydrates: 40.83 g
  • Protein: 13.12 g
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