Asian Brown Rice Noodle Salad with California Avocados

Serves: 4

Ingredients

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

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.