California Avocado, Hearts of Palm and Grapefruit Salad with Seared White Fish

Serves: 4


4 white fish fillets, (4-oz.)
1 Tbsp. lime juice
1 tsp. white wine vinegar
1/2 shallot, minced
1/2 tsp. salt, divided, or to taste
1/2 tsp. freshly ground pepper, divided, or to taste
2 Tbsp. vegetable or light-tasting olive oil
2 ripe, Fresh California Avocados, seeded and peeled
1 can hearts of palm, (14-oz.), drained and cut into rings
2 large Ruby Red grapefruits, peeled, white pith removed
4 sprigs cilantro, roughly chopped, plus additional sprigs for garnish
6 Tbsp. extra virgin olive oil, divided

*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