Thai Mango Avocado Salad

Incredibly flavorful this Thai Mango Avocado Salad with peanut dressing will be your new salad obsession!

It’s hot out here in Phoenix, I mean really HOT!  Like 114 degrees hot.  In this heat I do not even want to turn on my oven.  My go to meals at times like this are veggie packed salads; crisp, satisfying and packed with nutritional goodness.  How can you resist!

Looking for a quick, wholesome, satisfying summer meal?  This Thai Mango Avocado Salad topped with a spicy peanut dressing will be your new addiction!  You can make it for dinner and have it for lunch again the next day it is that good!  I think I can literally eat this every day this salad makes me so happy!  Serve it with some grilled chicken or flank steak for an added protein kick!

This salad literally screams summer with its vibrant colors and blend of sweet mango with savory herbs and avocado.  Plus you can make this salad in 15 minutes or less!  Super simple to make and jam packed with flavor how can you go wrong with a salad like this!

Pro Tip:

If you are going to save some of this salad to eat the following day make sure to store the salad mix and greens separate from the chopped mango, veggies, panchit noodles and dressing.  That way you do not have a soggy mess waiting for you the next day.

I get asked a lot if these ingredients can only be found at specific markets and the answer is No!  Many of these ingredients can be found at your local grocery store, there is no need to run out to a specialty Asian market.  Thai basil can be a bit hard to find but can be substituted with sweet basil without changing too much of the flavor profile.

Love flavorful salads like I do?  Then this Thai Mango Avocado Salad is a must try on your summer meal prep menu.

Enjoy!

Ingredients:

For the Salad:

• 1 large Mango peeled and cut into cubes
• 1 Avocado, peeled and cut into 1 inch pieces
• 1 bag of spring mix salad
• 2 green onions, chopped
• Half of a Savoy Cabbage, shredded
• 1 Cup Cherry tomatoes, halved
• 1 bunch Cilantro, chopped
• 1 bunch Thai Basil, roughly chopped
• 1 bunch Mint, roughly chopped
• 1 package Panchit noodles, prepared

 

For the Dressing:

• ¼ Cup Lime juice
• ¼ Cup Sambal Oelek sweet Chili paste
• 2 Tb Chili Oil
• 1 Tb Toasted Sesame Oil (plus a dash extra for the noodles)
• 2 Tb Soy Sauce
• 2 Tb Creamy peanut butter
• 2 Tb Fish Sauce
• 2 Tb Sugar
• 1 Tb Honey
• 1 garlic clove finely chopped
• Pinch of sea salt

 

Instructions:

In a large serving bowl combine all of the prepped salad ingredients except for the Panchit noodles.

Prepare the Panchit noodles as directed on the label.  Strain and toss with a dash of Toasted Sesame oil to keep them from becoming sticky.

While the noodles are cooking prepare the salad dressing ingredients by combining all ingredients in a medium sized mixing bowl and whisk until combined.

When ready to serve place a 1/2 cup of noodles into a plate.  Top with desired amount of salad and dressing.

Toss a bit to combine and your Thai Mango Avocado Salad is ready to enjoy!

Pin this recipe for Thai Mango Avocado Salad to your favorite Salad Pinterest board to make for later!