3 lb. romaine, shredded

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As needed California Thai Noodle Salad (recipe follows)

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1 lb. 8 oz. Fresh California Avocado*, diced

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8 Tbsp. peanuts, chopped

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6 Tbsp. cilantro, fresh sprigs

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3 limes, cut into 8 wedges each

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As needed Thai Dressing (recipe follows) (or bottled)

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2 lb. 4 oz. vermicelli pasta

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1 lb. 2 oz. green cabbage, shredded

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1 lb. 2 oz. carrots, matchstick cut

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1 lb. 2 oz. red peppers, julienned

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1 lb. 8 oz. cucumber, peeled, seeded, sliced into half-moon shapes

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4 Tbsp. cilantro, chopped

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4 Tbsp. mint, chopped

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1 Tbsp. lime juice

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48 oz. Asian-style peanut sauce/dressing

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8 Tbsp. soy sauce

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1 1/2 cups rice wine vinegar

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8 Tbsp. sugar

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8 Tbsp. olive oil

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3 Tbsp. sesame oil

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3 Tbsp. crushed red pepper flakes

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8 Tbsp. mint, chopped

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8 Tbsp. cilantro, chopped

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*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.