"This salad is a showstopper, highlighted by creamy Delcado avocados. The Delcado flavour is so versatile. Their creamy, nutty flavour is enhanced the silky rice noodles, cashews, chili, fragrant herbs and zingy rice vinegar dressing in this rice noodle salad," chef Tom Walton.
Prep/cook time: 30 minutes
100g dried wide rice noddles
1 punnet cherry tomatoes, cut in half
2 Lebanese cucumbers, seeds removed, sliced on an angle
1 red chili, seeds removed, finely sliced
2 cup bean sprouts
½ cup roasted cashew, crushed
Handful each coriander leaves, mint leaves
2 shallots, finely sliced
2 Delcado avocados, cut into thick wedges
2 tbsp soy sauce
3 tbsp rice vinegar
Juice of 1 lime
1. Soak the rice noodles in boiling water for 10 minutes then rinse under cold water, drain well and place into a large bowl.
2. Add the tomatoes, cucumber, chili, bean sprouts, half the cashew nuts, herbs, shallots, and Delcados. Pour over the soy, vinegar and juice of the lime and gently toss everything to combine. 3. Serve with the remaining cashew nuts scattered on top.
Tip: Perfect salad to make the most of in season Delcados. The slow grown WA avos are available from September to February.
Recipe created by Tom Walton for Delcado Avocados.