California Avocado and Thai Noodle Salad - California Avocados

Ingredients

• 3 lb. 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)
• California Thai Noodle Salad (Yield: 24 - 8 oz. portions)
• 2 lb. 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
• 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