Green Curry with Spring Vegetables and California Avocado

Serves: 4

Ingredients

1 (14-oz.) pkg. rice noodles (white, brown or red)
2 tsp. coconut oil or vegetable oil
4 large scallions finely sliced
1 Tbsp. ginger finely chopped
2 cloves garlic finely chopped
1/8 tsp. sea salt to taste
1 Tbsp. Thai green curry paste (add more, to taste)
1 cup chicken or vegetable broth
1 tsp. coconut sugar
2 medium sweet potatoes cut into 1-inch pieces
1 (14-oz.) can full fat coconut milk
2 cups packed baby bok choy, broccolini, kale, spinach or other greens of your choice
1 tsp. rice vinegar or lime juice
1 tsp. tamari or soy sauce

Garnish:

2 ripe, Fresh California Avocados seeded, peeled and thinly sliced
1 cup cucumber or radish thinly sliced (add more, to taste)
1/8 tsp. cilantro, thai basil, mint or more scallions to taste
1 lime cut in wedges

*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.