Walking along Irving Street in the Sunset neighbourhood I saw a woman put a sandwich-board sign out on the sidewalk advertising the specials of the day at Marnee Thai. The appetizer Avocado Salad sounded really good so I stood there and waited for the restaurant to open. A few other people came and were milling around the door also waiting for it to open. Once inside I ordered the Avocado Salad and another appetizer- Potstickers drizzled with Green Curry Sauce- and that was enough for a filling lunch. The food was so delicious I thought I would try and re-create the Avocado Salad at home. Here's the recipe...
THAI AVOCADO SALAD
(this recipe makes 2 main course servings)
2 Tb grated unsweetened coconut
1/4 cup unsalted cashews
12 large raw shrimp, peeled and deveined
2 green mangoes
2 ripe avocados
3 Tb lime juice
2 Tb fish sauce
dash of chili flakes
In a small pan over moderately low heat lightly toast the coconut. Remove and set aside. Do the same with the cashews and set aside.
On a baking sheet toss the shrimp with a bit of olive oil and salt and pepper, and spread in a single layer. Bake at 400 for 6-8 minutes.
Peel and finely chop the mango. Peel and chop the avocado in 1/2" pieces.
Mix together lime juice, fish sauce and chili flakes.
Divide the mango and avocado among two plates. Toss with dressing. Top with shrimp, cashews and coconut.