This cool noodle salad is just what you want on a hot summer night. A great vegetarian main, it would also be tasty with grilled shrimp or scallops. For best results, use avocados that are just ripe.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I followed the recipe and liked it, but, way too much oil. I added a bit more lime juice, which helped, but next time I'd reduce the olive oil bu 1/3-1/2. Also, don't be shy on the chiles. Two minced teaspoons was not spicy enough for our house. I'll make it again, but substantially rework the dressing.. Also, perhaps the mango I selected was not large enough, but I'd up the ratio of mango to avocado, next time.
We really enjoyed this salad. I too cut back on the olive oil and used a little more sesame oil and lime juice.
I liked this salad a lot! I agree the dressing needs a little more flavor, but I will make it again because the combination of ingredients was great! Why not use rice vermicelli? That's what it looks like in the picture.
I really liked this refreshing salad. Like others I cut back on the olive oil considerably but I also ramped up the sesame oil and lime juice a bit. A healthy dose of fresh ground pepper and a finishing salt topped it off. Next time I will serve it with scallops.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?