These are some of my favorite flavors combined into one vibrant salad.
All in a Thai avocado salad — or, more accurately, a Thai-inspired avocado salad.
This dish is loaded yet simple, full of flavor and very easy to make.
Key ingredients: avocado, peanut butter, mango, sesame seeds and roasted peanuts.
Plus crunchy vegetables like red bell pepper, carrots, and green onion, with cilantro, jalapeño and lime bringing brightness and heat. The combination is fresh, crunchy and surprisingly decadent — it tastes fancy even though it’s simple to assemble.
This salad works for lunch or dinner. Add chickpeas, chicken, salmon or shrimp to make it heartier, or serve it as a bright side salad. There are plenty of ways to enjoy it.
The peanut butter vinaigrette is lighter than a thick, creamy dressing — it’s more like a smooth vinaigrette that still has the richness of peanut butter. It’s easy to drink with a spoon and balances perfectly with the fresh ingredients.
I love crunchy textures, so this salad is ideal: crisp carrot ribbons, crunchy peanuts and sesame seeds, creamy avocado and juicy mango. There’s a touch of heat from jalapeño and a bright citrus note from lime.
It’s reminiscent of a milder spicy rainbow salad but with even more avocado — a great option when you want something colorful and satisfying.
Below is the recipe as written for two people, with the full ingredient list and simple instructions to make the peanut butter vinaigrette and assemble the salad.
Thai Avocado Salad
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Ingredients
- 2 avocados thinly sliced
- 2 carrots spiralized or julienned
- 2 green onions thinly sliced
- 1 mango cut into matchsticks
- 1 red bell pepper diced
- 1 jalapeño pepper thinly sliced
- 3 tablespoons chopped fresh cilantro
- 3 tablespoons chopped peanuts
- 1 tablespoon sesame seeds
peanut butter vinaigrette
- 1/4 cup rice wine vinegar
- 3 tablespoons creamy peanut butter
- 3 tablespoons freshly squeezed lime juice
- 2 tablespoons honey
- 1 garlic clove minced
- 1/2 teaspoon toasted sesame oil
- 1/4 cup grapeseed oil (or neutral oil)
- pinch salt and pepper
Instructions
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On a plate or serving platter, arrange the sliced avocados, carrots, green onions, mango, red bell pepper and jalapeño. Drizzle with the peanut butter vinaigrette and finish with chopped cilantro, chopped peanuts and sesame seeds.
peanut butter vinaigrette
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Whisk together the rice wine vinegar, peanut butter, lime juice, honey, minced garlic and sesame oil until combined. Slowly whisk in the grapeseed oil until the dressing is smooth. Season with a pinch of salt and pepper to taste.
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Honestly, just put me in that avocado nook and call it dinner.