1/4 cup finely chopped jicama

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1/4 cup finely chopped red bell pepper

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2 Tbsp. finely chopped red onion

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2 Tbsp. finely chopped scallion, plus additional for garnish

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1 lime, juiced

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3 Tbsp. cilantro, chopped

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1 large cloves garlic, minced

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2 tsp. freshly grated ginger

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2 tsp. Peeled and minced fresh lemongrass, (feel free to use equal amounts of the lemongrass paste found in the produce section)

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2 tsp. sesame oil

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2 tsp. rice wine vinegar

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2 tsp. soy sauce

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1 1/2 tsp. sriracha or sambal (red chili paste), or more to taste

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2 ripe, Fresh California Avocados, seeded and peeled

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2 tsp. black sesame seeds, divided

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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.