Mango & Avocado Noodle Salad

A super fresh, Thai-inspired salad with creamy, sweet flavors and plenty of texture and crunch.

Product: Caramelised White Balsamic Mango & Toasted Coconut

Prep: 15 mins
Serves: 6

Ingredients

• 1 large head cos lettuce, washed
• 1–2 Lebanese cucumbers, sliced diagonally
• 1 large mango, sliced
• 1 large avocado, sliced
• 1 bunch Thai basil (about 1/4 cup leaves)
• 6 spring onions, finely sliced
• 200g vermicelli rice noodles, cooked and cooled
• 4 tbsp roasted peanuts, roughly chopped
• 2–3 tbsp toasted flaked coconut
• Zest of 1 lime
• Myanbah Farm Mango & Coconut White Balsamic

Instructions

• Arrange the cos lettuce onto a large serving plate.
• Add the noodles on top.
• Place the cucumber, mango, and avocado on the noodles, then gently mix to evenly distribute the ingredients.
• Sprinkle over the sliced spring onions, Thai basil leaves, roasted peanuts, toasted coconut, and lime zest.
• Pour the dressing over the salad just before serving.

Tips

• Can’t find Thai basil? Swap for a mix of fresh mint and regular basil.
• To make this salad more filling, add grilled chicken or fresh prawns.