1/2 cup vegetable oil

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2 large eggs

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1 cup panko breadcrumbs

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1/2 cup all-purpose flour

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2 ripe Fresh California Avocados, halved, peeled, seeded and sliced into 16 slices

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As needed Kosher salt, to taste

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1/2 cup mayonnaise

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1/2 cup plain Greek yogurt

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1/4 cup buttermilk

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1/2 tsp. garlic salt

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1/2 tsp. dried dill

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1/2 tsp. dried chives

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As needed Salt, to taste

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As needed Pepper, 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.