Avocado and Mango Salad
4 servings
60 minutes
Avocado and mango salad is a harmony of exotic flavors characteristic of Thai cuisine. Its history is rooted in the traditions of combining fresh fruits and seafood, creating a balance of sweet, sour, and spicy. The velvety texture of avocado intertwines with the juicy flesh of mango, while shrimp adds tenderness and marine freshness. Ginger and dried red pepper provide spiciness, while lime and soy sauce add a refreshing tang. Crispy radicchio leaves complete the composition. This salad is perfect for a light lunch or an exquisite dinner, refreshing in hot weather and filling the meal with notes of tropical exoticism. Garnishing with cilantro and thin slices of shallot makes the dish not only tasty but also aesthetically appealing.
1
Squeeze juice from the lime. Pour soy sauce and lime juice into a salad bowl.
- Lime: 1 piece
- Soy sauce: 2 tablespoons
2
Add grated ginger, crushed dried red pepper, shrimp, and mix.
- Fresh ginger: 20 g
- Dried red chili: 1 piece
- Cooked peeled prawns: 800 g
3
Wash, dry, and chop the salad.
- Radicchio: 1 bunch
4
Peel the onion and slice it into rings.
- Shallot: 1 piece
5
Peel the avocado and mango, and slice the flesh.
- Avocado: 1 piece
- Mango: 1 piece
6
Put the salad, avocado, and mango in a salad bowl and mix gently. Place in the refrigerator for 30 minutes.
- Radicchio: 1 bunch
- Avocado: 1 piece
- Mango: 1 piece
7
Before serving, stir again and garnish with onion rings and coriander leaves.
- Shallot: 1 piece
- Fresh cilantro (coriander): 4 stems
