2 ripe California Avocados, skin on, cut in half

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4 cups baby greens

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1 ripe mango

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8 jumbo prawns (butterflied)

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As needed Salt and pepper to taste

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As needed vegetable oil, as necessary

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2 cups mayonnaise

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1 small green onion diced fine

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8 sprigs cilantro - leaves only - chopped

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2 Tbsp. or 3/4 oz chipotle pepper juice or pepper

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1/4 cup lemon juice

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1 small clove garlic

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As needed Salt and pepper to taste

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1 cup orange juice

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1/2 cup raspberry vinegar

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2 limes, juiced

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1 Tbsp. sugar (adjust sugar for desired tartness)

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1 cup corn oil

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As needed crushed dry chilies

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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.