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2 Tbsp. coconut sugar

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2 Tbsp. water

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2 Tbsp. soy sauce

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4 Tbsp. lime juice

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3 cups mixed greens loosely packed

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1 ripe, Fresh California Avocado seeded, peeled, jewel cut

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2 radish medium, sliced

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2 scallion sliced

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2 Persian cucumber jewel cut

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1/3 cup cilantro picked, small stems okay

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1/3 cup mint picked

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1/2 fresno chile sliced

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1/4 cup cashews chopped

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1 package glass noodles

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4 pork chops ½” thick, 2 oz. each

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1/8 tsp. salt or to taste

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1/8 tsp. pepper or to taste

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1/8 tsp. Ancho chile powder or to taste

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1 Tbsp. avocado oil substitute other high-heat cooking oil if desired

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2 Tbsp. olive oil

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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.