6 Tbsp. soy sauce (or Tamari)

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4 Tbsp. avocado oil

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3 Tbsp. balsamic vinegar

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1 1/2 Tbsp. stone ground mustard

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1 1/2 Tbsp. pure maple syrup (or brown sugar)

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1/4 tsp. ground pepper

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1/2 tsp. salt

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1 tsp. garlic powder

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2 ripe, Fresh California Avocados seeded, peeled, sliced

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10 pearl mini onions

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1/2 package high protein tofu cubed

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1/2 lb. Brussels sprouts halved

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1 bunch asparagus

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1 jalapeno sliced (add more if desired)

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1 green bell pepper sliced

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1 large zucchini sliced

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1/8 tsp. fresh cilantro to taste and garnish

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1/8 tsp. sea salt to taste and garnish

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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.