3 Tbsp. soy sauce

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1 clove garlic, peeled

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1 tsp. peeled and finely chopped fresh ginger

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2 1/2 Tbsp. honey

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1 tsp. sesame oil

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1/4 cup seasoned rice vinegar

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1/4 cup olive oil

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4 (5 oz.) salmon filets

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1/4 cup sliced water chestnuts, cut into thin strips

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1 medium carrot, shredded

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1 red bell pepper, thinly sliced

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3 cups shredded Napa cabbage

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As needed Salt and ground black pepper, to taste

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1 ripe Fresh California Avocado, peeled, seeded and cut into 1/4-inch cubes

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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.