1 (14-oz.) pkg. rice noodles (white, brown or red)

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2 tsp. coconut oil or vegetable oil

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4 large scallions finely sliced

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1 Tbsp. ginger finely chopped

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2 cloves garlic finely chopped

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1/8 tsp. sea salt to taste

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1 Tbsp. Thai green curry paste (add more, to taste)

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1 cup chicken or vegetable broth

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1 tsp. coconut sugar

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2 medium sweet potatoes cut into 1-inch pieces

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1 (14-oz.) can full fat coconut milk

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2 cups packed baby bok choy, broccolini, kale, spinach or other greens of your choice

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1 tsp. rice vinegar or lime juice

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1 tsp. tamari or soy sauce

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2 ripe, Fresh California Avocados seeded, peeled and thinly sliced

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1 cup cucumber or radish thinly sliced (add more, to taste)

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1/8 tsp. cilantro, thai basil, mint or more scallions to taste

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1 lime cut in wedges

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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.