20 Minute Thai-Style Avocado Salad.
These are a few of my favorite things.
All in a thai avocado salad! Or shall I say, a thai-inspired avocado salad.
Yes yes, that’s much better.
This avocado salad is LOADED. But simple. But full of flavor! And easy.
Is this making sense?
Avocado.
Peanut Butter.
Mango.
Sesame seeds!
Roasted peanuts.
Lots of other good things like red peppers and cilantro and jalapeño and lime. Tastes like freaking HEAVEN. I get ridiculously excited that we can make something like this at home in our kitchens. It’s really fantastic and it tastes fancy.
Spoiler alert: it’s soooo not fancy.
This salad can be lunch. It can be dinner. You can add chickpeas or chicken or salmon or shrimp. It can be a side salad to any other meal. There is so much room for activities! (Name that movie.)
But really, there is so much room to do something here. So many meal options.
The peanut butter dressing is more like a vinaigrette than a thick and creamy dressing. I mean, it is still creamy from the peanut butter but it’s a lighter dressing than the one from this chicken salad. It’s drinkable. Seriously. You won’t be able to stay away!
You know I’m all about the CRUNCH so this little salad here is perfect for my texture-loving brain. There’s a little heat. A little sweat.
And it’s satisfying too! It reminds me of a (much less intense) version of the spicy rainbow salad. Just with ALLLL the avocado.
Can’t beat that!
Thai Avocado Salad
Ingredients
- 2 avocados thinly sliced
- 2 carrots spiralized
- 2 green onions thinly sliced
- 1 mango cut into matchsticks
- 1 red bell pepper diced
- 1 jalapeño pepper thinly sliced
- 3 tablespoons chopped fresh cilantro
- 3 tablespoons chopped peanuts
- 1 tablespoon sesame seeds
peanut butter vinaigrette
- 1/4 cup rice wine vinegar
- 3 tablespoons creamy peanut butter
- 3 tablespoons freshly squeezed lime juice
- 2 tablespoons honey
- 1 garlic clove minced
- 1/2 teaspoon toasted sesame oil
- 1/4 cup grapeseed oil
- pinch of salt and pepper
Instructions
- On a plate (or 2 plates!), combine and/or layer the avocados, carrots, green onions, mango, red bell pepper and jalapeño. Drizzle on the peanut butter vinaigrette. Top with the cilantro, peanuts and sesame seeds.
peanut butter vinaigrette
- Whisk together the vinegar, peanut butter, lime juice, honey, garlic and sesame oil until combined. Whisk in the grapeseed oil until smooth. Whisk in the salt and pepper.
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
Just set me in that little avocado nook.
28 Comments on “20 Minute Thai-Style Avocado Salad.”
Hi, this looks incredible… Is it keto-friendly? Perhaps with less carrots, mango, and honey? Any idea what the carb count is with the recipe as-is?
thanks kat! i’m not completely familiar with keto, so i can’t say for sure!
Step Brothers!
Also, I LOVE a good lettuce-less salad.
meeee too! xo
Def can’t beat that. Divine dish, yet again.
thanks love!
Oh my goodness! This looks like the perfect weeknight summer dinner! When it’s so hot outside, I just cannot do heavy dinners so this is PERFECT! :)
thanks ashlyn!
HAHAHA! Stepbrothers:)
This looks delicious!
thank you!!
Pingback: Thai Avocado Salad - 20 Minute Avocado Peanut Salad - Cravings Happen
I am adding those Ingredients to my next shopping list!
woohoo!
Yum! This looks so healthy & delicious!
Kari
http://www.sweetteasweetie.com
thanks kari!
Pingback: Thai Avocado Salad – 20 Minute Avocado Peanut Salad – Chow Hub
This looks so tasty! Love your recipes – especially your vegetarian/pescetarian. Thanks for keeping it real with the Step Brothers reference, too.
thank you so much kate!
For those looking for nutritional info:
Nutrition Facts
Servings 2.0
Amount Per Serving:
calories 880
% Daily Value (based on the FDA recommendation of 2000 calories per day for an adult)
Total Fat 64 g 99 %
Saturated Fat 8 g 42 %
Monounsaturated Fat 20 g
Polyunsaturated Fat 23 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 222 mg 9 %
Potassium 1571 mg 45 %
Total Carbohydrate 75 g 25 %
Dietary Fiber 18 g 73 %
Sugars 50 g
Protein 12 g 24 %
Vitamin A 284 %
Vitamin C 288 %
Calcium 12 %
Iron 17 %
Made this tonight and it was delicious. Dressing even received a thumbs up from the hubs.
Pingback: Wallflower Weekly Finds, 176 - Cooking with a Wallflower
Pingback: thai avocado salad | Receipts
good recipe…..
Made this last night for dinner; it was really tasty! Added some shrimp cooked in some of the vinaigrette to the top, but otherwise made it as-is. I’m glad there are leftover veggies for another meal. :)
Hi, Jessica thanks for sharing the wonderful information regarding ice cream cake. You are truly amazing and inspiration for many Indian so India loves you because we are a big foodie but somehow we left it because of the work but I will try some recipe form it by myself surely then I will tell you how it is but you are too good to keep continuing good work. If you want to learn about Online Marketing then just visit Digital Marketing Course in Delhi.
Does the grape seed oil add to the flavor/texture? Or can it be substituted for another light tasting oil? Thanks! Love your recipes!
Made this for an Asian-inspired dinner last night with friends. The sweet of the mango plus the spicy of the jalapeno was a big hit. Not difficult to make; just lots of chopping, which is to be expected when making a salad from scratch. Would totally make again and works nicely year-round.
Pingback: ilovefoodpornblog