6 oz. dry thin brown rice noodles (or 2 3/4 cups cooked)

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2 tsp. dark sesame oil

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1 ripe, Fresh California Avocados, seeded, peeled and diced

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2 Tbsp. rice vinegar

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1 medium orange, ends and peel sliced off, cut crosswise, broken into segments

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1/4 cup chopped scallions (green part only)

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1/4 cup coarsely chopped cilantro

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1 Tbsp. toasted sesame seeds*

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2 tsp. reduced-sodium soy sauce

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1 cup tofu, roasted or toasted

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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.