California Avocados are in season from spring through summer.
HomeRecipesOtherChef RecipesCalifornia Avocado, Tofu and Brown Rice Noodles Salad

California Avocado, Tofu and Brown Rice Noodles Salad

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Total Time: 30 min

Cook Time:

Prep Time:

Nutrition Facts

Nutrition information
per serving

Calories 340
Total Fat 14g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Cholesterol 0mg
Sodium 110mg
Total Carbs 46g
Dietary Fiber 8g
Total Sugars 5g
Protein 11g
Potassium 300mg

Vitamin A 240 IU; Vitamin C 25 mg; Calcium 96 mg; Iron 2 mg; Vitamin D 0 IU; Folate 41 mcg; Omega 3 Fatty Acid 0 g

% Daily Value*: Vitamin A 4%; Vitamin C 40%; Calcium 10%; Iron 10%; Vitamin D 0%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This dish may very well become your warm weather go-to salad as a main or side dish. California Avocados add creaminess, fresh orange adds bright acidity and juicy sweetness, and toasted sesame seeds add a crunchy earthy taste. Nutritionally, this low-sodium salad is an excellent source of vitamin C (40% DV), vitamin K (30% DV) and dietary fiber (32% DV). For a gluten-free alternative, try gluten-free noodles and gluten-free soy sauce or tamari.

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Serves: 4

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6 oz. dry thin brown rice noodles (or 2 3/4 cups cooked) 2 tsp. dark sesame oil 1 ripe, Fresh California Avocados, seeded, peeled and diced 2 Tbsp. rice vinegar 1 medium orange, ends and peel sliced off, cut crosswise, broken into segments 1/4 cup chopped scallions (green part only) 1/4 cup coarsely chopped cilantro 1 Tbsp. toasted sesame seeds* 2 tsp. reduced-sodium soy sauce 1 cup tofu, roasted or toasted
  1. Prepare the noodles in salted water according to package directions, minus 1 minute so as not to overcook them. Rinse with cold water to cool quickly. Drain again and pour into a large mixing bowl. Drizzle with sesame oil.
  2. Preheat oven to 400 degrees F. Drain tofu and place on a cutting board. Gently press tofu to release as much water as possible. Cut tofu into (1-inch) cubes and arrange them in a single layer on a large parchment paper-lined baking sheet. Lightly spray tofu all over with cooking spray and bake, flipping halfway through, until golden brown and just crisp, about 40 minutes total.
  3. Dice the avocado and add it to the bowl, pouring the rice vinegar over the avocado. Add the remaining ingredients and mix gently. You may enjoy the salad immediately for the best quality, or within 24 hours.

Serving Suggestion: Serve on top of your favorite salad greens.

Beverage Pairing: Iced green tea with a lemon or orange wedge or lime-flavored sparkling water with an orange wedge.

*You can use store-bought toasted sesame seeds or toast your own in a sauté pan for 2 minutes over medium heat.

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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.

Did You Know?

There are hundreds of avocado varieties grown in California, and to avoid injury you should never cut an avocado while holding it your hand.

Recipe Tags: | View More Tags
Recipe Categories: Chef Recipes Dairy Free Have A Plant® Low Sodium Plant Protein Registered Dietitian Recipes Salads & Dressings Side Dishes Vegan Vegetarian
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As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

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