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THAI SALAD WITH AVOCADO AND FRESH HERBS
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  • Preparation

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  • Cook Time

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  • Total Time

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Author: Terra Restaurant & Bar
Recipe Provided By

Ingredients

  • 0.333 ⅓ cup
    Fresh basil, julienne
  • 0.333 ⅓ cup
    Fresh mint, julienne
  • 0.333 ⅓ cup
    Green onioin, 1/8-inch slices
  • 24.000 24
    Whole basil leaves
  • 24.000 24
    Whole mint leaves
  • 0.750 ¾ cup
    Red bell pepper, julienne 1-1/2-inch length
  • 0.750 ¾ cup
    Cuccumber, peeled, seeded, cut in half, 1/4-inch slice
  • 0.750 ¾ cup
    Carrot, julienne 2-inch length
  • 6.000 6 oz.
    Mango, chunks 1/2-inch x 3/4-inch
  • 6.000 6 oz.
    Chicken breast, cooked, shredded
  • 3.000 3
    California Avocados, cut 18 chunks per half
  • 6.000 6 cups
    Bow Thai noodles, cooked
  • 0.333 ⅓ cup
    Fresh cilantro leaves for garnish
  • 0.000
    Fresh basil, whole leaves cluster for garnish
  • 0.000
    Fresh mint, whole leaves cluster for garnish
  • 0.250 ¼ cup
    Peanuts, coarsely chopped for garnish
  • 0.000

    Noodle Dressing

  • 0.500 ½ cup
    Natural rice wine vinegar
  • 0.500 ½ cup
    Soy sauce
  • 8.000 8 Tbsp.
    Honey
  • 7.000 7 Tbsp.
    Chili garlic sauce
  • 2.000 2 Tbsp.
    Sesame oil

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Instructions

  1. Just before service, toss together Marinated Noodles, basil, mint, green onion, whole basil and mint leaves. Reserve
  2. Toss together red bell pepper, cucumber, carrot, mango and chicken. Reserve.
  3. Add avocados and rest of the Thail Salad Noodle Dressing.
  4. Toss together cold Bow Tie noodles and 2/3 of the Thai Salad Noodle Dressing. Cover and refrigerate for at least 1 hour prior to use.
  5. Place herbs and noodles to the center and back of platter. Place fruit, veggie and chicken mixture--overlapping noodles slightly and spilling forward.
  6. Sprinkle with cilantro and nuts. Garnish with clusters of basil and mint.
  7. Whisk together chili garlic sauce, honey, soy sauce, natural rice wine vinegar and sesame oil. Cover and refrigerate before tossing on Thai Salad with Avocado and Fresh Herbs.

Nutrition information per serving

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