California Avocados are NOW in season!
HomeRecipesOtherChef RecipesAsian Brown Rice Noodle Salad with California Avocados

Asian Brown Rice Noodle Salad with California Avocados

Star ratingStar ratingStar ratingStar ratingStar rating (11)GIF animation to indicate loadingLoading... Leave a comment

Total Time: 30 min

Cook Time:

Prep Time:

Nutrition Facts

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.

Start cooking

Serves: 4

|
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
  1. 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.
  2. 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

Print recipe

*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.

Did You Know?

There are hundreds of avocado varieties grown in California, and to avoid injury you should never cut an avocado while holding it your hand.

Recipe Tags: | View More Tags
Recipe Categories: Chef Recipes Have A Plant® Low Sodium Registered Dietitian Recipes Salads & Dressings Side Dishes Vegan Vegetarian
PinPrint

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

You might also like

Comments

Other Topics

Recipes

See Recipes

Nutrition

Read Articles

Sustainability

Read Articles

How-To

Read Articles

Avocado 101

Read Articles