California Avocado Spring Roll Noodle Salad

Serves: 4


1 (8.8-oz.) package thin rice noodles (I like Thai Kitchen brand)
As needed Peanut Sauce (see make-ahead recipe below)
12 oz. steamed, chilled shrimp, deveined and shelled
1 medium carrot, peeled and cut into matchsticks
1 cucumber, peeled, seeds removed and cut into matchsticks
1 red bell pepper, seeds and membranes removed, and cut into matchsticks
2 ripe Fresh California Avocados, seeded, peeled and cut into slices
1 bunch fresh basil (about .5 oz.), cut into chiffonade (thin ribbons)
4 sprigs fresh mint (about .25 oz.), leaves removed and roughly chopped

Peanut Sauce Ingredients

1 Tbsp. grapeseed oil
3 cloves garlic, finely minced or crushed
1 Tbsp. grated fresh ginger
1/3 cup Thai sweet chili sauce
1/3 cup creamy peanut butter
2 Tbsp. red miso paste
2 Tbsp. honey
2 tsp. toasted sesame oil
2 tsp. rice vinegar
1 cup warm water

*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