Beef “California Roll” Salad

Serves: 6


3 boneless beef Top Loin (Strip) steaks, cut 3/4 inch thick (about 8 ounces each)


1/3 cup hoisin sauce
1/4 cup pomegranate juice
2 Tbsp. minced garlic
2 Tbsp. minced fresh ginger
1 Tbsp. sesame oil
1/2 tsp. pepper

Wasabi Cucumbers

2 tsp. wasabi paste
1 tsp. pomegranate juice
1 English cucumber, thinly sliced

Gingered Carrots

1 Tbsp. mayonnaise
1 1/2 tsp. minced fresh ginger
2 cups packaged matchstick carrots


1 Tbsp. toasted sesame seeds
1 medium ripe, Fresh California Avocado, diced
1/2 cup fresh pomegranate seeds

*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