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2 Tbsp. sugar*

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1/4 cup pomelo** juice

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1/4 cup champagne vinegar

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2 sprigs mint, chopped

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1/2 cup Extra virgin olive oil

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1 tsp. fine sea salt

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2 ripe, Fresh California Avocado, peeled, seeded and sliced

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2 cups wild arugula, washed and rinsed

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1 large pomelo**, peeled and segmented

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1/4 cup toasted sesame seeds

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As needed edible flowers

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.