Monte del Frà pairings: ‘Ega wine & Thai avocado Salad

Monte del Frà pairings: 'Ega wine & Thai avocado Salad

There is a reason to pair wine and food all the time and here today we got the best for you with our Ega white wine !

Beside the fact that this Thai Avocado Salad takes us back on vacation to some wonderful exotic island, (and seriously, right now each of us need it!) it really tastes like heaven. And everyone can do it! This salad can be lunch. It can be dinner. You can add chickpeas or chicken or salmon or shrimp. It can be a side salad to any other meal.


We had no doubts about the wine pairing, because we had a perfect one! Ega – garganega IGT – Monte del Frà is a white wine, fresh and aromatic, with honeysuckle, blossom, apple, pear, citrus, peach, apricot and tropical fruit. It is a wine suitable for hot climates and goes perfectly with vegetarian dishes. But there is one more reason: it goes perfectly with the spiciness of Thai sauce.


Amaze your guests and give them an experience based on original tastes and flavors!


Yield: 2 people

Total time: 20 minutes


Serving temperature: 8°C – 10°C (46°F – 50°F).


  • 2 avocados thinly sliced
  • 2 carrots spiralized
  • 2 green onions thinly sliced
  • 1 mango cut into matchsticks
  • 1 red bell pepper diced
  • 1 jalapeño pepper thinly sliced
  • 3 table spoons chopped fresh cilantro
  • 3 table spoons chopped peanuts
  • 1 table spoon sesame seeds


  • 1/4 cup rice wine vinegar
  • 3 table spoons creamy peanut butter
  • 3 table spoons freshly squeezed lime juice
  • 2 tables poons honey
  • 1 garlic clove minced
  • 1/2 tea spoon toasted sesame oil
  • 1/4 cup grape seed oil
  • pinch of salt and pepper

On a plate 2 plates, combine or layer the avocados, carrots, green onions, mango, red bell pepper and jalapeño. Drizzle on the peanut butter vinaigrette. Top with the cilantro, peanuts and sesame seeds.


Whisk together the vinegar, peanut butter, lime juice, honey, garlic and sesame oil until combined. Whisk in the grape-seed oil until smooth. Whisk in the salt and pepper.

Article written by howsweeteats