Thai Shrimp and Avocado Salad

Name: Thai Shrimp and Avocado Salad
Yield: 12
Cuisine: Thai
Ingredients: 1 pound 8 ounces spring lettuce mix; 1 pound 2 ounces peeled and pitted ripe Fresh Mango, sliced; 1/2 cup chopped fresh mint; 36 raw shrimp (21/25) peeled and deveined; 12 ounces Napa cabbage, thinly sliced; 1 pound 2 ounces Fresh California Avocado, sliced; 1/2 cup chopped, toasted peanuts; 9 tbsp prepared fresh chili garlic sauce; 1 cup frying oil; 6 ounces rice noodles or cellophane noodles; 1 cup water; 2 cups sugar; 2 tbsp chopped fresh cilantro; 1 cup rice wine vinegar; 2 tbsp prepared fresh chili garlic sauce

Prep Time

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Cook Time

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Servings

Ingredients

1 pound 8 ounces spring lettuce mix
1 pound 2 ounces peeled and pitted ripe Fresh Mango, sliced
1/2 cup chopped fresh mint
36 raw shrimp (21/25) peeled and deveined
12 ounces Napa cabbage, thinly sliced
1 pound 2 ounces Fresh California Avocado, sliced
1/2 cup chopped, toasted peanuts
9 tbsp prepared fresh chili garlic sauce

Fried Rice Noodles

1 cup frying oil
6 ounces rice noodles or cellophane noodles

Thai Dipping Sauce

1 cup water
2 cups sugar
2 tbsp chopped fresh cilantro
1 cup rice wine vinegar
2 tbsp prepared fresh chili garlic sauce

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Instructions

Combine spring mix and cabbage; hold refrigerated for same day use. Per serving: Place 3 ounces lettuce mixture on a plate or in a to-go container. Place 3 mango slices on one side of salad and 3 avocado slices on other side. Place 3 shrimp around the salad in a triangle shape. Garnish with 2 teaspoons mint and 2 teaspoons peanuts. Serve with 2 ounce container of Thai Dipping Sauce. Hold refrigerated for same day service.

TO MAKE THE SHRIMP

Combine shrimp with chili garlic sauce; marinate refrigerated 1 hour. On a clean, hot, seasoned grill, cook shrimp 1 to 2 minutes on each side until cooked just through. Hold hot or cool quickly and use within 48 hours. To make Fried Rice Noodles: Heat oil to 350ËšF. Slightly pull apart noodles and place in hot oil to flash fry for about 10 seconds. Remove from oil; drain well. Hold at room temperature for same day service.

TO MAKE THE THAI DIPPING SAUCE

In a saucepan, combine water, rice wine vinegar and sugar. Bring to a boil. Remove from heat and cool quickly in an ice bath for immediate use. Stir in chili paste and cilantro. Hold refrigerated and use within 48 hours.

Categories: Lunch & Dinner, Salads