6 Fresh California Avocado, peeled, seeded, sliced*

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6 mangos, peeled, seeded, sliced

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6 cups watercress, trimmed, rinsed and dried

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1 1/2 cups cilantro leaves

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1 1/2 cups green onions, sliced

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1 1/2 cups daikon radish sprouts

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1 1/2 cups Poke Vinaigrette (recipe follows)

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1/2 cup rice vinegar

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3 Tbsp. lime juice

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4 tsp. grated ginger

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1 tsp. red jalapeno, seeded, minced

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1 tsp. wasabi powder

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5 Tbsp. soy sauce

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4 tsp. mirin

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4 tsp. sesame oil

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5 Tbsp. blended oil (70% canola, 30 % extra virgin olive oil)

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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.