How To Make Double Thai Noodle Salad with Smoked Aubergine, Mango & Avocado
Salads are great for integrating your daily dose of healthy greens into your meals. Check out these salad recipes to throw together a salad that’s not only healthy, but also delicious as well!
Serves:
Ingredients
- 2 medium aubergines (eggplants)
- 200g rice noodles
- 1 ripe mango, peeled and thinly sliced
- 1 ripe avocado, peeled, pitted, and thinly sliced
- 1/4 cup fresh coriander leaves
- 1/4 cup fresh mint leaves
- 1/4 cup roasted peanuts, chopped
- 2 spring onions, thinly sliced
- For the dressing:
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 1 garlic clove, minced
- 1 red chili, finely chopped
- 1 tsp grated fresh ginger
Instructions
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Preheat a grill or barbecue to medium-high heat. Slice the aubergines lengthwise into 1/2-inch thick pieces. Brush both sides with oil and season with salt and pepper. Grill for 4-5 minutes on each side until tender and smoky. Remove from heat and set aside.
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Cook the rice noodles according to package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
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In a small bowl, whisk together all the dressing ingredients until well combined.
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In a large salad bowl, combine the cooked rice noodles, grilled aubergine slices, mango slices, avocado slices, coriander leaves, mint leaves, chopped peanuts, and sliced spring onions.
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Pour the dressing over the salad and toss gently to coat everything evenly.
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Serve the salad chilled or at room temperature. Garnish with extra herbs and peanuts, if desired.
Nutrition
- Calories : 350kcal
- Total Fat : 16g
- Saturated Fat : 3g
- Cholesterol : 0mg
- Sodium : 500mg
- Total Carbohydrates : 52g
- Dietary Fiber : 9g
- Sugar : 14g
- Protein : 8g
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