Nutrition Information Serves: 2 | Serving Size: 1/2 of dish Per serving: Calories: 325; Total Fat: 17g; Saturated Fat: 5g; Monounsaturated Fat: 7g; Cholesterol: 0mg; Sodium: 116mg; Carbohydrate: 43g; Dietary Fiber: 8g; Sugar: 12g; Protein: 5g Nutrition Bonus: Potassium: 590mg; Iron: 9%; Vitamin A: 9%; Vitamin C: 105%; Calcium: 4%

2 ounces brown rice maifun noodles, also known as brown rice vermicelli (TRY: Annie Chun’s Maifun Brown Rice Noodles) 2 1/2 tablespoons coconut milk 2 1/2 teaspoons fresh lime juice 1 1/4 teaspoons safflower oil 1 pinch sea salt 1/2 medium mango, peeled, pitted and thinly sliced into 2-inch lengths 1/2 medium red bell pepper, seeded and thinly sliced into 2-inch lengths 1/2 small English cucumber, seeded and thinly sliced into 2-inch lengths 1/2 avocado, peeled, pitted and chopped 1/2 jalapeño chile pepper, seeded and thinly sliced 2 tablespoons roughly chopped fresh cilantro leaves 1 tablespoon chopped raw unsalted cashews (toasted, if desired)

Prepare noodles according to package directions. Drain and rinse with cold water; set aside to dry.

Prepare dressing: In a small jar with a tight-fitting lid, combine coconut milk, lime juice, oil and salt; seal and shake well to combine. Divide among 2 small watertight storage containers.

In 2 large storage containers, divide half each of noodles, mango, bell pepper, cucumber, avocado, jalapeño, cilantro and cashews.

NOTE: For maximum freshness, chop avocado and cilantro no more than 12 hours before serving.

To serve, shake dressing well and top salad with dressing, then toss to coat.