---

---

1/2 cup olive oil

---

1/4 cup rice vinegar

---

1/3 cup white sugar

---

3 Tbsp. soy sauce

---

1 tsp. finely chopped fresh ginger

---

1 medium clove garlic, minced

---

1 tsp. toasted sesame oil

---

1 tsp. sriracha

---

6 baby bok choy bunches, cleaned and sliced in half lengthwise (make sure you get the baby bok choy as the bigger stuff is much tougher)

---

2 Tbsp. red onion, finely chopped

---

2 ripe, Fresh California Avocados, seeded, peeled and diced

---

---

---

1/2 cup Cashews

---

2 Tbsp. sesame seeds, white or black - (I used a combination - you can find black sesame seeds at any Asian grocer.)

---

1 tsp. butter

---

1/2 tsp. sea salt

---

*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.