Green Curry with Spring Vegetables and California Avocado

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

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