A little something I whipped up yesterday because it was too hot to cook. It is a mango/avocado/cucumber salad on spicy rice noodles.

Mango Avocado Cucumber salad

1 mango-peeled, pitted, diced
1 avocado-peeled, pitted, diced
1/2 english cucumber-peeled, diced
juice of half a lime
1 tbsp cilantro chopped
1 green onion minced
*optional but I like it- 1 thai pepper-chopped and seeded
salt and pepper to taste

combine ingredients in a bowl. Chill for a few hours. *I take the pits of the avocados and throw them into the salad. It seems to help keep the avocado from browning, even better than the lime juice alone. At this time also soak 4 oz of rice noodles in hot water for 15 minutes or until soft, drain, and chill, covered ready to serve.

dressing and noodles
juice of 2 or 3 limes
2 tbsps of soy sauce or tamari
2 cloves garlic, minced
1 inch of grated fresh ginger(or 1/2 tsp ground ginger)
1 tbsp cilantro, finely chopped
1.5 tbsp brown sugar
1 tbsp rice wine vinegar
1 tsp Sriracha sauce
salt and pepper to taste
1/2 cup chopped (roasted, unsalted) peanuts for garnish

You can prepare the dressing at the same time as the other ingredients or you can wait until you serve. It comes out nice either way.

Mix together the dressing ingredients and adjust to your taste. Toss the noodles with a tablespoon or two of the dressing. The spoon some noodles onto your plate. Scoop salad mixture on top and garnish with peanuts. Then take a tablespoon of dressing and pour over the salad mixture. Serve.

This will make two larger or four smaller servings.