I know, I know, you’ve had a million salads with fruit in them over the years. How is this one different? The fried rice noodles make it so pretty, and there’s something so perfect in the flavor combos.
Separate rice noodles by pulling apart the sections. Break the noodles into four- to five-inch (10- to 12-centimeter) pieces.
Place oil in a small or medium-size frying pan. Heat over medium-high heat for at least one minute, until hot.
Place noodles in oil and wait for them to crisp. Once crisp, turn over and fry on the second side. This shouldn’t take more than a few seconds. Remove from pan and cool.
Layer salad ingredients in a large bowl. Combine dressing ingredients in a separate small bowl. Pour over salad immediately before serving.
Photography: Moishe Wulliger
Food Styling: Renee Muller