Avocado Thai Salad Recipe
August, 2014 · By Coryanne Ettiene
Summer… you sly season. You came and went in the blink of an eye. I’ve barely had time to enjoy all the fabulous fresh produce you have to offer; and now, like a cool breeze in the noon day sun, summer is over before it even started. In my attempts to bottle up the last of the sunshine, soak up as many bare feet on warm grass moments, and host an end of summer feast that would satisfy the cravings of Apollo, I’m hosting a prize packed Last Days of Summer Pinterst Party* sponsored by Avocados From Peru.
This week we’ve been living out of our fridge, trying to clean out the last of the summer jars that are looking minuscule in portions, but big on quantity. We have so many jars of dressings, preserves, sauces, and every pickled variety known to man…but in true family fashion, just a bit left over for a taste, but not enough to make a meal. So I got creative with my recipe this week, using the remains of my Thai Green Curry paste, white cabbage (that so needed eating), the last of my summer cilantro growing on the porch, left over roasted chicken breast, and one stunning avocado so perfectly ripe that the nuttiness hits you the moment you cut into it.
The beauty of avocados is that they lend themselves to nearly every dish. Had I not had any Thai Green Curry Paste left over, I would have substituted with either Green Chili Enchilada Sauce or a traditional Tomato Taco Salsa….maybe even blended some fresh ginger and a handful of the Wasabi peas I have in the pantry. The more I think about it, there are a million combinations.
To make these Thai Avocado Salad Bowls simply combine the chicken, cabbage, Thai Green Curry Paste, and avocado together. Mix them with with a fork to ensure that the chicken and cabbage are fully coated, and the paste is equally distributed throughout the slaw mixture. Once blended, spoon it into the hollowed out avocados. Because each avocado is different in size, use this recipe as a guide for creating your own bowls:
- Equal parts of shredded chicken and shredded white cabbage, for these bowls, I added about a 1/4 cup of each;
- Scoop out the avocado to make room for the salad, taking care to give yourself around 1/4 cup of avocado for binding the salad together;
- 1 Tablespoon of Thai Green Curry Paste, get my recipe here;
- Juice of a lime squeezed over the top, about a tablespoon for each if you like it zesty, less if you don’t;
- Pinch of fresh Cilantro for color and added aroma.
You’re invited to an end of summer pin party sponsored by Avocados From Peru. Join us for an hour of prizes, cooking tips, recipes, summer bucket list ideas and more. To join the Pinning Party, follow these four steps:
- Follow the Party Board “Last Days of Summer” on the @CoryanneEttiene Pinterest wall by clicking here.
- Meet our fabulous co-hosts by visiting their blogs: CelebrationsAtHome TasteLoveNourish WithFoodAndLove
- Get a taste of Peru and learn more about Avocados From Peru on their website, like them on Facebook, follow them on Pinterest and see them on Instagram.
- No RSVP, simply follow the board during the party and watch out for the 4 party question pins for a chance to win one of four $100 Visa Gift Cards. Can’t make it? Don’t worry, check out the #avosfromperu hashtag across social media for more great ideas, or visit the party board at any time for end of summer inspiration.
*Disclosure: Ettiene Media LLC has partnered with Avocados From Peru to bring you ideas on how to enjoy the last days of summer and new ideas on enjoying fresh Avocados From Peru. All thoughts and recipes shared in this post are owned by Coryanne Ettiene. The Pinterest party is not presented in collaboration with Pinterest; simply a joint venture between Avocados From Peru and Ettiene Media, LLC.