Kick start your health kick with only a handful of ingredients that make this mouth-watering, delicious wild salmon salad.
100g thin rice noodles
½ green mango (or green papaya), peeled, seeded and shredded
Juice of 2 limes, plus extra to serve
2 tsp fish sauce
1 tsp caster sugar
1 cup each coriander leaves, thai basil
200g Wild salmon panang curry
1/4 cup chopped salted peanuts
Cook the noodles according to packet instructions. Drain and refresh in cold water. Place in a large bowl with green mango. Whisk the lime juice, fish sauce and sugar together. Add to the noodles and toss well to coat.
Add the herbs and gently toss. Add half the salmon and gently toss to combine. Serve topped with extra salmon and peanuts and lime wedges.
Tip: you can find green mango and papaya in green grocers and Asian supermarkets.