California Avocado and Thai Noodle Salad

Serves: 24


3 lb. romaine, shredded
As needed California Thai Noodle Salad (recipe follows)
1 lb. 8 oz. Fresh California Avocado*, diced
8 Tbsp. peanuts, chopped
6 Tbsp. cilantro, fresh sprigs
3 limes, cut into 8 wedges each
As needed Thai Dressing (recipe follows) (or bottled)

California Thai Noodle Salad (Yield: 24 - 8 oz. portions)

2 lb. 4 oz. vermicelli pasta
1 lb. 2 oz. green cabbage, shredded
1 lb. 2 oz. carrots, matchstick cut
1 lb. 2 oz. red peppers, julienned
1 lb. 8 oz. cucumber, peeled, seeded, sliced into half-moon shapes
4 Tbsp. cilantro, chopped
4 Tbsp. mint, chopped
1 Tbsp. lime juice
48 oz. Asian-style peanut sauce/dressing

Thai Dressing (Yield: 24 - 2 oz. portions)

8 Tbsp. soy sauce
1 1/2 cups rice wine vinegar
8 Tbsp. sugar
8 Tbsp. olive oil
3 Tbsp. sesame oil
3 Tbsp. crushed red pepper flakes
8 Tbsp. mint, chopped
8 Tbsp. cilantro, chopped

*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