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4 oz. ramps ends and leaves trimmed

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1/2 cup rice vinegar

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1/2 cup water

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1/4 cup sugar

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1 clove garlic microplaned

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1 -in. knob fresh ginger microplaned

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1/4 cup grapeseed oil

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2 Tbsp. lime juice

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1 Tbsp. white soy sauce

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1 Tbsp. sesame oil

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1 1/2 tsp. fish sauce

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1/4 Fresno pepper brunoise

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8 oz. tombo tuna

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1 bunch chives minced

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1 shallot brunoise

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1/2 cup small dice fresh pineapple

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2 ripe, fresh California Avocado, peeled and pitted

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2 Granny Smith apples, cored

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1 bunch cilantro with stems

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1 jalapeño, seeded

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1 ripe, fresh California Avocado, peeled and pitted

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1/4 cup lime juice

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1/4 tsp. xanthan gum

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1/2 cup small dice fresh pineapple

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Fresno chile, thinly sliced into rings

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Micro mint

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Micro cilanto

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Chive blossoms

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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.