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2 cups vegetable oil for frying (could need more depending on size of pan)

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2 ripe, Fresh California Avocados halved, seeded and peeled

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1 cup flour

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2 tsp. sea salt

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4 eggs whisked

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2 cups panko bread crumbs

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1 Tbsp. sea salt

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1/8 tsp. sea salt or to taste

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1 ripe, Fresh California Avocado seeded and peeled

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1/2 bunch cilantro large stems removed

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1 lime juiced

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1/2 tsp. sea salt

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1/2 cup water

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1 ripe, Fresh California Avocado seeded and peeled

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1/4 cup Greek yogurt

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1 lemon juice only

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1 Tbsp. milk

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1 tsp. dried parsley

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1 tsp. onion powder

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1/2 tsp. garlic powder

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1/2 tsp. dried dill

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1 tsp. sea salt

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1/4 tsp. pepper

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1 Tbsp. chopped chives

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1 cup mayonnaise

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1/3 cup sun-dried tomatoes

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1 tsp. salt

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1 lemon zested

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1 Tbsp. butter

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3 cloves garlic minced

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1/2 cup soy sauce

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1/3 cup honey

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1 Tbsp. rice vinegar

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2 tsp. cornstarch

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1 Tbsp. water

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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.