I love a good asian salad and this one might just be up there among my favourites. So I made a quick video to show you how it is done.
Its fruity, creamy and deliciously fresh with coriander, mums homegrown rocket and tangy asian dressing, its the perfect thing to serve with an asian-style steak, grilled prawns, or even as a tangy salsa to cut through the richness of a thai curry.
For inspiration, take a look on my website for my green curry with sweet potato
Avocado, Mango and Toasted Peanut Salad
- 1 firm mango, cut in cubes
- 1 large avocado
- 30g/ 1/4 cup raw peanuts
- 1 large handful rocket, washed and dried
- 2 spring onions, chopped
- a small handful coriander, chopped
- 2 tablespoons mint, chopped
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown rice syrup, or honey
Place a frying pan over a high flame and add the peanuts. Toss them in the pan whilst they toast. They will need about 10 minutes to get lovely char marks
Once the peanuts are toasted place them on a chopping board and roughly chop.
Add the diced avocado and mango to a bowl with the peanuts.
Chop the spring onions and herbs and add them too.
In a small bowl whisk together the fish sauce, rice vinegar and brown rice syrup and pour over the salad.
Toss to combine, then serve.