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Heart Healthy

Vietnamese Salad with Pickled Avocados

Name: Vietnamese Salad with Pickled Avocados
Yield: 8
Ingredients: 2 EA Avocados From Mexico, firm/not too ripe, sliced; 1 c Water; 4 Tbsp Rice wine vinegar; 1 Tbsp Sugar; 1/2 tsp Kosher salt; 1 EA Daikon white radish, peeled, sliced into thin matchsticks; 1 EA Carrot, large, sliced into thin strips or grated; 1 EA Jalapeño, small, cut into thin rounds; 2 EA Garlic cloves, sliced; 1/2 tsp Red pepper flakes; 1-4 oz Vermicelli rice noodles (8 cups noodles), prepared; 1 c Red cabbage, shredded; 1 c Edamame (green soybeans), cooked; 1 EA Seedless cucumber, sliced into rounds; 1/2 c Mint, fresh, chopped; 1/2 c Cilantro, fresh, chopped; 1 EA Lime, cut into 4 wedges; Black sesame seeds, optional

8 Servings

210 Cals

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Description

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.

Ingredients

Get Recipe Ingredients

2 EA Avocados From Mexico, firm/not too ripe, sliced

1 c Water

4 Tbsp Rice wine vinegar

1 Tbsp Sugar

1/2 tsp Kosher salt

1 EA Daikon white radish, peeled, sliced into thin matchsticks

1 EA Carrot, large, sliced into thin strips or grated

1 EA Jalapeño, small, cut into thin rounds

2 EA Garlic cloves, sliced

1/2 tsp Red pepper flakes

Build Your Bowl

1-4 oz Vermicelli rice noodles (8 cups noodles), prepared

1 c Red cabbage, shredded

1 c Edamame (green soybeans), cooked

1 EA Seedless cucumber, sliced into rounds

1/2 c Mint, fresh, chopped

1/2 c Cilantro, fresh, chopped

1 EA Lime, cut into 4 wedges

Black sesame seeds, optional

8 serving per container

Serving size 1 serving

calories 210

% Daily Value*

Total Fat 7g 9%

Saturated Fat 1g 5%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 180mg 8%

Total Carbohydrate 0g 0%

Dietary Fiber 7g 25%

Total Sugars 6g

Includes 2g Added Sugars 4%

Protein 6g

Vitamin D 0mcg 0%

Calcium 50mg 4%

Iron 1.4mg 8%

Potassium 480mg 10%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

DISCLAIMER

DISCLAIMER: While many factors affect heart disease, eating avocados as part of a diet low in saturated fat and cholesterol may reduce the risk.

Did you know?

THE AVOCADO IS A FRUIT, NOT A VEGETABLE?

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!

Pickled Vegetables:

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.

To Assemble Bowls:

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.

Optional seasonings:

fish sauce (for additional umami), or sriracha if you prefer additional spice.

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Description

Pickled Vegetables:

Rehydrate rice noodles by soaking them in boiling water for 5 minutes or until soft. Drain noodles and set them aside to cool completely.

To Assemble Bowls:

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.

Optional seasonings:

fish sauce (for additional umami), or sriracha if you prefer additional spice.

Email recipe

Ingredients

Get Recipe Ingredients

2 EA Avocados From Mexico, firm/not too ripe, sliced

1 c Water

4 Tbsp Rice wine vinegar

1 Tbsp Sugar

1/2 tsp Kosher salt

1 EA Daikon white radish, peeled, sliced into thin matchsticks

1 EA Carrot, large, sliced into thin strips or grated

1 EA Jalapeño, small, cut into thin rounds

2 EA Garlic cloves, sliced

1/2 tsp Red pepper flakes

Build Your Bowl

1-4 oz Vermicelli rice noodles (8 cups noodles), prepared

1 c Red cabbage, shredded

1 c Edamame (green soybeans), cooked

1 EA Seedless cucumber, sliced into rounds

1/2 c Mint, fresh, chopped

1/2 c Cilantro, fresh, chopped

1 EA Lime, cut into 4 wedges

Black sesame seeds, optional

8 serving per container

Serving size 1 serving

calories 210

% Daily Value*

Total Fat 7g 9%

Saturated Fat 1g 5%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 180mg 8%

Total Carbohydrate 0g 0%

Dietary Fiber 7g 25%

Total Sugars 6g

Includes 2g Added Sugars 4%

Protein 6g

Vitamin D 0mcg 0%

Calcium 50mg 4%

Iron 1.4mg 8%

Potassium 480mg 10%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

DISCLAIMER

DISCLAIMER: While many factors affect heart disease, eating avocados as part of a diet low in saturated fat and cholesterol may reduce the risk.

Did you know?

THE AVOCADO IS A FRUIT, NOT A VEGETABLE?

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!

Heart Healthy

Vietnamese Salad with Pickled Avocados

Ingredients

Nutrition Facts

THE AVOCADO IS A FRUIT, NOT A VEGETABLE?

INSTRUCTIONS

Pickled Vegetables:

To Assemble Bowls:

Optional seasonings:

Email recipe

INSTRUCTIONS

Pickled Vegetables:

To Assemble Bowls:

Optional seasonings:

Email recipe

Ingredients

Nutrition Facts

THE AVOCADO IS A FRUIT, NOT A VEGETABLE?

related recipes

Recetas
deliciosas en

español

Heart Healthy

Vietnamese Salad with Pickled Avocados

Ingredients

Nutrition Facts

THE AVOCADO IS A FRUIT, NOT A VEGETABLE?

INSTRUCTIONS

Pickled Vegetables:

To Assemble Bowls:

Optional seasonings:

Email recipe

INSTRUCTIONS

Pickled Vegetables:

To Assemble Bowls:

Optional seasonings:

Email recipe

Ingredients

Nutrition Facts

THE AVOCADO IS A FRUIT, NOT A VEGETABLE?

related recipes

Recetas deliciosas en

español

Recetas
deliciosas en