Asian Brown Rice Noodle Salad with California Avocados

HomeRecipesOtherChef RecipesAsian Brown Rice Noodle Salad with California Avocados

Total Time: 30 min

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Cook Time: 5 min

Prep Time: 25 min

Nutrition Facts

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Nutrition information
per serving

Calories 280

Total Fat 10g

Saturated Fat 2g

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 5g

Cholesterol 0mg

Sodium 110mg

Total Carbs 44g

Dietary Fiber 7g

Total Sugars 5g

Protein 5g

Potassium 300mg

Vitamin A 217 IU; Vitamin C 25 mg; Calcium 47 mg; Iron 1 mg; Vitamin D 0 IU; Folate 41 mcg; Omega 3 Fatty Acid 0 g

% Daily Value*: Vitamin A 4%; Vitamin C 40%; Calcium 4%; Iron 4%; Vitamin D 0%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This dish may very well become your warm weather go-to salad as a main or side dish. California Avocados add creaminess, fresh orange adds bright acidity and juicy sweetness, and toasted sesame seeds add a crunchy earthy taste. Nutritionally, this low-sodium salad is an excellent source of vitamin C (40% DV), vitamin K (30% DV) and dietary fiber (28% DV) and a good source of protein (10% DV). For a gluten-free alternative, try gluten-free noodles and gluten-free soy sauce or tamari.

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Serves: 4

Ingredients
Instructions

6 oz. dry thin brown rice noodles (or 2 3/4 cups cooked) 2 tsp. dark sesame oil 1 ripe, Fresh California Avocados, seeded, peeled and diced 2 Tbsp. rice vinegar 1 medium orange, ends and peel sliced off, cut crosswise, broken into segments 1/4 cup chopped scallions (green part only) 1/4 cup coarsely chopped cilantro 1 toasted sesame seeds* 2 tsp. reduced-sodium soy sauce 1 cup tofu, roasted or toasted (Optional) * You can use store-bought toasted sesame seeds or toast your own in a sauté pan for 2 minutes over medium heat

Prepare the noodles in salted water according to package directions, minus 1 minute so as not to overcook them. Rinse with cold water to cool quickly. Drain again and pour into a large mixing bowl. Drizzle with sesame oil.
Dice the avocado and add it to the bowl, pouring the rice vinegar over the avocado. Add the remaining ingredients and mix gently. You may enjoy the salad immediately for the best quality, or within 24 hours.

Serving Suggestion: Top with roasted chicken, shrimp, or marinated tofu

Beverage Pairing: Iced green tea with a lemon or orange wedge or lime-flavored sparkling water with an orange wedge

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.