3 Pacific Oysters, medium-sized

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1/4 cup flour

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1/4 cup panko breadcrumbs

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1 egg, beaten

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As needed vegetable oil for frying

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6 thin mango slices

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1/4 oz. napa cabbage, chiffonade

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1/4 oz. red cabbage, chiffonade

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1 Tbsp. Creamy Cilantro Dressing (recipe follows)

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1 Tbsp. Kimchi Vinaigrette (recipe follows)

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1/4 Fresh California Avocado, peeled, seeded, diced

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As needed Micro greens for garnish

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2 oz. sour cream

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1 tsp. cider vinegar

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1 tsp. half and half

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1 Tbsp. chopped cilantro

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As needed Salt and pepper to taste

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1 Tbsp. kimchi

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1 Tbsp. kimchi seasoning

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2 tsp. Korean chili paste

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1/2 tsp. minced garlic

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1 green onion, finely chopped

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1 tsp. minced cilantro

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3 Tbsp. rice vinegar

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1 1/2 Tbsp. canola oil

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1 1/2 Tbsp. sesame oil

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3/4 tsp. fish sauce

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As needed sugar to taste

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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.