This salad is labor intensive but it is worth the labor of love you commit. The best part is it can be made hours before your event or dinner party giving you time with your guest (see tips below). This is a spicy, tangy, sweet and crunchy salad. There are so many flavors your palate will certainly be entertained and you will look like a rock star! The fresher the ingredients, the more flavor of the salad. This salad gets better with the summer harvest.
The recipe below is the recipe I always make for 6-8 people.
- 1 red pepper diced
- 1 cucumber diced
- 1 cup chopped cilantro
- 1/2 cup chopped basil
- 1/2 cup chopped parsley
- 1/2 cup diced scallions
- 1 cup fresh snow peas
- 2 cups baby spinach
- 1 jalapeño diced (optional)
- 2 packet (8 oz) of lo main wide noodles
- 1 cup roasted peanuts
- 2 ripe avocados sliced
- 4 cloves of garlic minced
- 1/4 cup rice wine vinegar
- 1/2 cup peanut oil
- 1/2 lime freshly squeezed by hand
- 1-2 tsp sugar or too taste
- Minced garlic and soak in vinegar to take the “bite” off garlic for 10 minutes.
- Mix in oil, lime juice and sugar.
- Refrigerate in a mason jar.
- Prepare veggies and add to large mixing bowl.
- Boil noodles and cool with cold running water.
- Reserve 1/4 of the noodles for when the salad is running low. You will run out of noodles first and it is always good to have some to add when people are asking for more. You should have enough small diced and chopped veggies left to make it work.
- Toss noodles and veggies in dressing.
- Salt to taste.
- Garnish with roasted peanuts and sliced avocado.
- Top with marinated grilled chicken. We marinate chicken for 24 hours in a Thai peanut sauce.
- Boil noodles and store in a large zip lock bag coated with peanut oil the day before.
- Dice veggies the day before or morning of dinner party to save time. When it is time for the party just toss and serve. All you have to do is cook the chicken if you opt to use a meat addition to this dish.
- Make the dressing the day prior to the party.
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