Fiery Fruit Noodle Salad with Sriracha Lime Dressing Recipe

Summer is about welcomed changes, variations to routine and just jazzing up life with some juxtaposition. Personally, I live for this departure from the normal school year routine. It’s fun to stay up late, eat a leisurely weekday brunch, check out the touristy in-town attractions that locals never seem to visit, work up a sweat trying some new fitness activities outside and then cool off with a plunge into the nearest pool or spring! THAT, my friends, is the perfect summer day.

My Fiery Fruit & Noodle Salad with Sriracha Lime Dressing is another addition to the perfect summer day. It’s hot in a spicy way, it’s sweet in a sublime way, and it’s also ice-box cold in an “I don’t care to cook a thing” sort of way! I like to buy the very thin rice noodles sold on the Asian Food aisle because you can actually get away without cooking them by soaking in very, very hot water – this also helps preserve the distinctive chewiness these noodles are known for (cooking on the stove top often just turns them into a gloppy mess). It also keeps the recipe gluten-free for my guests.

Tossed into these chilled rice noodles are some of my favorite fruits of summer – cantaloupe, coconut tomatoes and avocados (and, yes, these are all fruits)! Feel free to mix up the recipe a bit if desired, a bit of pineapple or mango would also make a great addition. Also, if you don’t care to use rice noodles, you can omit and use this easy fruit recipe as a unique pico de gallo or fresh relish!

Unifying this array of flavors is Sriracha Lime Dressing from Litehouse Foods, an adventure of flavor that has only 20 calories per serving. With just the right touch of sweet heat, this product is fabulous on all sorts of salads, as a marinade for seafood and chicken and as a dip for spring rolls, dumplings and other yummy finger foods. It’s also ideal to pack in a picnic cooler, take to a pot luck or make ahead for your lunchbox.

Mix up your salad routine up this summer with Sriracha Lime Dressing - it’s a flavor adventure that adds sweet- heat to leafy greens as well as this no-cook fruity rice noodle salad.

Ingredients

4 ounces dried thin rice noodle bundles (sometimes called rice vermicelli)

hot water

1 cup diced cantaloupe

½ cup diced onion

½ cup chopped green onion, bulbs and tops

1 cup diced fresh tomatoes, seeded

1 to 2 jalapeno peppers, seeded and diced (depending on heat preference)

¼ cup chopped fresh cilantro leaves

2 to 3 teaspoons dried red pepper flakes (depending on heat preference)

½ teaspoon sea salt

1 large avocado (not too ripe), peeled and diced

½ cup unsweetened or flaked coconut

1/2 cup Litehouse Sriracha Lime Dressing

Directions

1. Place noodles into a bowl and pour the hottest tap water possible over them to cover (alternatively, water may be microwaved until boiling). Soak the noodles for 2 to 5 minutes, or until they are softened to an al dente texture.

2. If noodles don’t seem soft enough, drain water and refresh bowl with more hot water for several minutes. After noodles are softened to desired preference, rinse with cool water and add several cups of ice to top to quickly chill. Drain melted ice. Set aside.

3. Meanwhile toss together cantaloupe, onion, green onion, tomatoes, jalapeno, cilantro, red pepper flakes, and salt. Add prepared noodles (make sure they have cooled) and stir in dressing until ingredients coated well. Gently stir in diced avocado right before serving. Serve cold.

* Recipe may be prepared without the noodles (reduce dressing to 1/4 cup) and served as a relish.

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