6 ripe, Fresh California Avocados quartered with peel intact, seeded

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1 Tbsp. canola oil

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1 Tbsp. kosher salt

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1 1/2 tsp. granulated sugar

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1 1/2 tsp. Korean chili powder

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24 butter lettuce leaves, 3-4” in length

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6 cups (12 oz.) red quinoa, cooked and cooled

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Spicy Strawberry Ssam Sauce (recipe follows)

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Crunchy Almond Slaw (recipe follows)

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Lime wedges, for garnish

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2/3 cup (4 oz.) strawberries, stems removed, diced ½”

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1/4 cup (1 ¼ oz.) onion, diced ½”

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2 1/2 Tbsp. gochujang

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4 tsp. (1 oz.) honey

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4 tsp. sesame oil

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2 tsp. tamari soy sauce

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2 tsp. seasoned rice vinegar

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2 tsp. Korean fermented soybean paste or miso paste

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3/4 tsp. sesame seeds

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1 Tbsp. garlic minced

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1/4 tsp. kosher salt

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4 cups (6 oz.) Napa cabbage, sliced thin

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7 Tbsp. (1 ½ oz.) sliced or slivered almonds toasted

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6 Tbsp. (1 ½ oz.) sweet red peppers julienned 1/8”

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6 Tbsp. (1 ½ oz.) Persian cucumber julienned 1/8”x2”

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1/4 cup (¾ oz.) shishito peppers sliced 1/8” rings

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6 Tbsp. (¾ oz.) green onions sliced 1/8”

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6 Tbsp. (¾ oz.) carrot julienned 1/8”x2”

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1 1/2 tsp. lime zest

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1 1/2 tsp. cilantro minced

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1 Tbsp. lime juice freshly squeezed

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3/4 tsp. kosher salt

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3/4 tsp. granulated sugar

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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.