Total Time
15mins
Prep 15 mins
Cook 0 mins

This Thai salad is really special because of the mix of avacado and ginger. You can use chicken, beef, or pork for this one. I like the pork the best though.

Ingredients Nutrition

Directions

  1. Half the avocado, seed it and peel it, then cut it into 1/2 inch pieces.
  2. In a large bowl combine salad dressing, soy sauce, fresh ginger, and crushed red pepper.
  3. Add Salad greens and toss lightly.
  4. Divide greens among 4 plates and top with meat, avocado, carrots, cilantro, green onions, and peanuts.

Reviews

(3)
Most Helpful

Yummy! This was a super recipe for my leftover barbequed ribs. I also added 1/4 cup of coconut flakes with the peanuts,to good effect. In the dressing I subbed 1/2 teaspoon dried powdered ginger in place of the fresh grated ginger and 1/8 tsp of red cayenne pepper for the pepper flakes.

ctrmom April 29, 2011

Colorful & easy to make for a quick lunch. I liked all of the salad toppings, but next time will add seasonings of some kind to the pork. Maybe marinate in the dressing? I wasn't overly awed with the italian dressing, but did like the additions of soy, fresh ginger & red pepper flakes. I will make the salad again. Thank you for sharing the recipe & the inspiration to turn a plain salad into something pretty.

Susie D September 25, 2010

This is a very tasty salad. I was looking for something quick, easy and flavorful and this fits all the criteria. I was skeptical about the Italian salad dressing, but didn't change a thing and it was so good. I will certainly make this salad again. Thanks Chef.

Michele of Eagan July 23, 2008

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