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2 ripe, Fresh California Avocados, seeded, peeled and halved

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1/2 cup vegetable oil

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1/2 cup all-purpose flour

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1 egg, beaten with 1 Tbsp. water

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1/2 cup cornmeal

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1/2 Tbsp. kosher salt

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1/4 lb. bacon cut into small pieces

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1 Tbsp. soy sauce

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1/2 Tbsp. molasses

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1/4 cup olive oil

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1/4 tsp. ground black pepper

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2 ripe tomatoes, cut into 1-inch cubes

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2 cups arugula

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Cornmeal Crusted Fried California Avocados (see make-ahead recipe below)

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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.