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Salad

Thai Avocado Salad

  • Serves: 6
  • Preparation: 15 minutes

  •       

Ingredients

500 g black rice, pre-cooked
100 g bean sprouts
1 Lebanese cucumber, sliced
½ cup mint leaves
½ cup coriander leaves
2 carrots, peeled and julienned
2 Hass avocados, cut into wedges
2 red chillies, thinly sliced
2 tbsp peanuts, roughly chopped
Dressing
2 tbsp rice wine vinegar
1 tbsp honey
1 tbsp olive oil
1 tbsp sesame oil
1 tbsp garlic, finely grated

Method

1

Cook the rice as per the packet’s instructions, set it aside to cool.

2

In a jug, mix together the dressing ingredients; rice wine vinegar, honey, oil, sesame oil and garlic. Place the lid on and shake well to combine.

3

In a large bowl, mix together the rice, bean sprouts, cucumber, mint and coriander leaves. Pour over 1/2 of the dressing and toss through.

4

To serve; add the cooked rice salad mixture to a platter, followed by the carrot, avocado wedges, chilli and peanuts. Serve with the remaining dressing drizzled over the top.

Ingredients

 500 g black rice, pre-cooked
 100 g bean sprouts
 1 Lebanese cucumber, sliced
 ½ cup mint leaves
 ½ cup coriander leaves
 2 carrots, peeled and julienned
 2 Hass avocados, cut into wedges
 2 red chillies, thinly sliced
 2 tbsp peanuts, roughly chopped
Dressing
 2 tbsp rice wine vinegar
 1 tbsp honey
 1 tbsp olive oil
 1 tbsp sesame oil
 1 tbsp garlic, finely grated

Directions

1

Cook the rice as per the packet’s instructions, set it aside to cool.

2

In a jug, mix together the dressing ingredients; rice wine vinegar, honey, oil, sesame oil and garlic. Place the lid on and shake well to combine.

3

In a large bowl, mix together the rice, bean sprouts, cucumber, mint and coriander leaves. Pour over 1/2 of the dressing and toss through.

4

To serve; add the cooked rice salad mixture to a platter, followed by the carrot, avocado wedges, chilli and peanuts. Serve with the remaining dressing drizzled over the top.

Thai Avocado Salad
IngredientsDirections

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