Ingredients
Salad
- 200g carrots, julienned and pickled (optional, see tips for instructions)
- 125g vermicelli style rice noodles, prepared as per pack instructions.
- 2 avocados, halved, skin and seed removed
- 2 baby cos lettuce, washed and quartered
- 150g rocket
- 200g black beans
- 1 golden shallot, finely sliced
- 250g green papaya, shredded
- 200g cucumber, halved and sliced on an angle
- 125g cherry tomatoes, halved
- ½ cup mint leaves
- ½ cup Thai basil leaves
- *60g toasted pistachios, roughly chopped
Dressing
- 2 tbsp Plenty Avocado Oil
- 2 tbsp lemon juice
- 2 tbsp water
- 2 tsp fish sauce
- 4 tbsp sugar
- 2 tsp sumac
- 2 tsp Dijon mustard
- 1-2 cloves garlic, finely grated, to taste
*You can buy toasted pistachios, but you can also toast them yourself. Buy shelled, unsalted and gently pan fry until lightly toasted.
Method
NOTE: Prep time above assumes that you have made your carrot pickles ahead of time. If not, allow 2 hours to soak. See recipe in “Tips”.
- Add all dressing ingredients to a jar and shake well, set aside and allow it to sit at room temperature while mixing the salad. This makes sure the sugar has time to dissolve and ingredient flavours to blend.
- In a large mixing bowl, toss together all salad ingredients except for noodles, avocado and cos lettuce. Gently toss and set aside.
- In a separate mixing bowl drizzle a few tablespoons of the salad dressing through the noodles and toss well. Plate a nest of noodles onto four plates, add a quarter of cos to each plate, then the mixed salad, dividing evenly onto each plate. Finish with a half avocado on each plate.
- Drizzle generous amounts of dressing across the salad, lettuce, and avocado. Finish with plenty more Avocado Oil.
You can find Plenty Avocado Oil in store at Woolworths.
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Tips
- Double the salad dressing recipe and store remaining in the fridge for drizzling onto prawns, chicken, or eggs throughout the rest of the week.
- The pickled carrots take 2 hours to soak so its a good idea to make ahead of time! Allowing them to chill before serving intensifies the flavour and texture. In a saucepan over a medium heat, mix one cup each of water, white sugar, rice wine vinegar and one teaspoon of mustard seeds plus sea salt to taste (we used one teaspoon). Bring to a simmer, allowing sugar to dissolve. Remove from heat and let it cool a little, just enough to work with. Add julienned carrots to a jar and pour warm liquid over the top of the carrots. Let them sit like this at room temperature for half an hour, then refrigerate for half to an hour. Drain once cold and add to salad.
- Make extra pickled carrots or swap out for daikon or radish and keep them in the fridge in the pickling brine. Combined with Plenty Avocado Oil drizzles, they make a great addition to any salad.
- We’ve made this recipe vegan, but you can add grilled bacon, chicken, or pork for more protein if you like.
