California Avocado & Miso Ginger Soba Noodles

Serves: 12

Ingredients

Quick Pickled Cucumbers and Celery (recipe follows)

Miso Ginger Vinaigrette (recipe follows)

Marinated Soba Noodles (recipe follows)

4 cups (2 1/2 oz.) arugula

6 Fresh California Avocados peeled, seeded and cut into 6 wedges, lengthwise

2/3 cup (3 1/2 oz.) watermelon radish peeled, thinly sliced

2 1/2 Tbsp. furikake

Quick Pickled Cucumbers and Celery

(Yield: 3 cups)

2 cups (10 oz.) Japanese cucumbers sliced 1/8"

1 1/3 cups (5 oz.) celery sliced 1/8"

6 Tbsp. rice wine vinegar

1/2 tsp. turmeric freshly grated

1/4 tsp. kosher salt

Miso Ginger Vinaigrette

(Yield: 1 ½ cups)

5 Tbsp. (2 ½ oz.) rice wine vinegar

6 Tbsp. (3 oz.) orange juice freshly squeezed

2 Tbsp. honey

1 1/2 Tbsp. white miso

1 1/2 tsp. minced garlic

1 Tbsp. minced ginger

3/4 tsp. kosher salt

1/2 cup (4 oz.) canola oil

1/4 cup (2 oz.) sesame oil

1 Tbsp. orange zest

1/2 tsp. black pepper freshly ground

Marinated Soba Noodles

(Yield: 10 cups)

19 oz. soba noodles

6 qt. water

2 Tbsp. kosher salt

1 1/2 cups (12 oz.) Miso Ginger Vinaigrette

*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.