• 2 fully ripened avocados from Mexico, halved, pitted, peeled and cut into 1-inch (2.5 cm) chunks
• 4 cups ( 1 L) mesclun or arugula greens
• 2 cups Belgian endive, cut in 2-inch (5 cm) pieces (about 2 heads) 500 mL
• 1 cup (250 ml) cooked edamame
• 1 cup (250 ml) thinly sliced radishes
• 1/2 cup (125 ml) packaged Asian fried noodles
• 2 green onions, thinly sliced diagonally

Dressing:     

• 1/4 cup (50 ml) vegetable oil
• 1/4 cup (50 ml) rice vinegar
• 1 tbsp (15 ml) soy sauce
• 2 tsp (30 ml)  grated fresh ginger or 1/2 tsp (2 ml) ground ginger
• 2 tsp (10 ml) sugar
• 1 tsp (5 ml)  toasted sesame oil