Mango Avocado Rice Noodle Salad

Ingredients

  • 75g of fine rice noodles
  • 1 bag of sprout salad
  • 1 avocado
  • 1 handle
  • 3 tablespoons lime juice
  • 3 tablespoons of coconut milk
  • 2 tablespoons of olive oil
  • Jalapeno sauce
  • Coriander leaves

There is nothing more refreshing and light than a salad. This rice noodle with mango and avocado is also very original, super healthy and with a spicy touch that you will love! Do not miss the step by step:

  1. We start our salad by cooking the rice noodles: put them in a bowl with warm water and leave the noodles to soak for 7 to 10 minutes, until they start to separate.
  2. Once they have separated, we put them in a strainer and run them through cold water so they don’t stick. Let them drain and go for the next ingredient.
  3. Then, cut the avocado and mango into thin slices and add them to a salad bowl along with the sprouts and noodles.
  4. In a separate bowl, mix the coconut milk, lime juice, olive oil and jalapeño sauce, and season them.
  5. Finally, we dress the salad with this mixture of juices and oil, add some chopped coriander leaves and… Voilà, it’s that easy and simple!

If you’ve made the rice noodles before and want to prevent them from drying out or sticking while you prepare the rest of the ingredients, add a little sesame oil and store in a closed container at room temperature.

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