Avocado, Edamame and Radish Asian Salad

Ingredients

• 2 avocados from Mexico, halved, pitted, peeled and diced into 1-inch chunks
• 4 cups mesclun or arugula greens
• 2 cups Belgian endive, cut in 2-inch pieces (about 2 heads)
• 1 cup cooked edamame
• 1 cup thinly sliced radishes
• 1/2 cup Asian Salad Dressing recipe below or bottled
• 1/2 cup packaged Asian fried noodles
• 2 green onions (scallions), thinly sliced diagonally
• 1/4 cup vegetable oil
• 1/4 cup rice vinegar
• 1 tablespoon soy sauce
• 2 teaspoons grated fresh or 1/2 teaspoon ground ginger
• 2 teaspoons sugar
• 1 teaspoon toasted sesame oil