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California Avocado and Thai Noodle Salad

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California Avocado and Thai Noodle Salad



Serves: 24

3 lbs. romaine, shredded
As needed California Thai Noodle Salad (recipe follows)
1 lb. 8 oz. Fresh California Avocado*, diced
8 Tbsp. peanuts, chopped
6 Tbsp. cilantro, fresh sprigs
3 limes, cut into 8 wedges each
As needed Thai Dressing (recipe follows) (or bottled)
As needed California Thai Noodle Salad (Yield: 24 - 8 oz. portions)
2 lbs. 4 oz. vermicelli pasta
1 lb. 2 oz. green cabbage, shredded
1 lb. 2 oz. carrots, matchstick cut
1 lb. 2 oz. red peppers, julienned
1 lb. 8 oz. cucumber, peeled, seeded, sliced into half-moon shapes
4 Tbsp. cilantro, chopped
4 Tbsp. mint, chopped
1 Tbsp. lime juice
48 oz. Asian-style peanut sauce/dressing
As needed Thai Dressing (Yield: 24 - 2 oz. portions)
8 Tbsp. soy sauce
1 1/2 cups rice wine vinegar
8 Tbsp. sugar
8 Tbsp. olive oil
3 Tbsp. sesame oil
3 Tbsp. crushed red pepper flakes
8 Tbsp. mint, chopped
8 Tbsp. cilantro, chopped

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


(approx. 12-ounce) portions

California Thai Noodle Salad:

  1. Cook noodles according to manufacturer’s directions. Cool quickly to 40°F for use within 48 hours.
  2. In a bowl, combine cooked noodles, cabbage, carrot, pepper, cucumber, Asian peanut dressing, cilantro, mint and lime juice.  Toss well to coat. 

Thai Dressing:

  1. Combine all ingredients and mix well to emulsify.

To Assemble:

  1. Top 2 oz. shredded romaine with 8 oz. noodle salad and 1 oz. Fresh California Avocado.  Garnish with 1 tsp. chopped peanuts, a cilantro spring and a lime wedge.

*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.

About the author

Richard Arakelian, CEC, Senior Director of Culinary Development, Sodexo


(4 Ratings)