Ever have an avocado that’s not quite ripe yet, but you can’t to wait to eat it? No problem, just pickle it! This vibrant Vietnamese salad recipe combines tangy pickled Avocados From Mexico with cool vermicelli, crunchy veggies, and a burst of mint and cilantro. Bright, balanced, and so good, you’ll never fear firm avocados again.
DISCLAIMER: While many factors affect heart disease, eating avocados as part of a diet low in saturated fat and cholesterol may reduce the risk.
DISCLAIMER FOR LOGO USE/AHA Disclaimer: Avocados From Mexico are certified by the American Heart Association®. Certification does not apply to serving suggestions or recipes.
Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
In a small saucepan over medium heat, add water, rice vinegar, sugar, salt and stir to combine until the sugar and salt has dissolved, about 5 minutes. In a medium bowl (or Tupperware container), combine pickling liquid with red pepper flakes and pour over vegetables (including avocado) and garlic and let stand for 15 minutes. Cover and refrigerate for an additional 15-30 min to allow the flavors to combine.
Rehydrate rice noodles by soaking them in boiling water for 5 minutes or until soft. Drain noodles and set them aside to cool completely.
Divide rice noodles equally into eight bowls. Top with fresh vegetables. Add pickled vegetables and use reserved pickle juice as additional seasoning. Serve with lime wedges.
fish sauce (for additional umami), or sriracha if you prefer additional spice.
“DISCLAIMER: While many factors affect heart disease, eating avocados as part of a diet low in saturated fat and cholesterol may reduce the risk.
DISCLAIMER FOR LOGO USE/ AHA Disclaimer: Avocados From Mexico are certified by the American Heart Association®. Certification does not apply to serving suggestions or recipes.”
Ever have an avocado that’s not quite ripe yet, but you can’t to wait to eat it? No problem, just pickle it! This vibrant Vietnamese salad recipe combines tangy pickled Avocados From Mexico with cool vermicelli, crunchy veggies, and a burst of mint and cilantro. Bright, balanced, and so good, you’ll never fear firm avocados again.
In a small saucepan over medium heat, add water, rice vinegar, sugar, salt and stir to combine until the sugar and salt has dissolved, about 5 minutes. In a medium bowl (or Tupperware container), combine pickling liquid with red pepper flakes and pour over vegetables (including avocado) and garlic and let stand for 15 minutes. Cover and refrigerate for an additional 15-30 min to allow the flavors to combine.
Rehydrate rice noodles by soaking them in boiling water for 5 minutes or until soft. Drain noodles and set them aside to cool completely.
Divide rice noodles equally into eight bowls. Top with fresh vegetables. Add pickled vegetables and use reserved pickle juice as additional seasoning. Serve with lime wedges.
fish sauce (for additional umami), or sriracha if you prefer additional spice.
“DISCLAIMER: While many factors affect heart disease, eating avocados as part of a diet low in saturated fat and cholesterol may reduce the risk.
DISCLAIMER FOR LOGO USE/ AHA Disclaimer: Avocados From Mexico are certified by the American Heart Association®. Certification does not apply to serving suggestions or recipes.”
DISCLAIMER: While many factors affect heart disease, eating avocados as part of a diet low in saturated fat and cholesterol may reduce the risk.
DISCLAIMER FOR LOGO USE/AHA Disclaimer: Avocados From Mexico are certified by the American Heart Association®. Certification does not apply to serving suggestions or recipes.
Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!