4 whole trout, cleaned de-scaled, deboned and halved

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2 tsp. sea salt

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As needed California Avocado Green Goddess Dressing (see make ahead recipe below)

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As needed California Avocado and Watermelon Slaw (see make ahead recipe below)

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1 ripe, Fresh California Avocado quartered, seeded and peeled

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2 Tbsp. sour cream

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1/2 lime juiced and zested

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2 Tbsp. basil leaves chopped

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2 Tbsp. parsley leaves chopped

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2 Tbsp. tarragon leaves chopped

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2 1/2 Tbsp. cilantro leaves chopped

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1 shallot small, peeled and quartered

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1 cornichon or small sweet pickle, quartered

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2 Tbsp. extra virgin olive oil

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1/2 tsp. sea salt or to taste

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1 cup watermelon rinds or firm honeydew skinned and sliced thinly

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1 clove garlic peeled and minced

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1/4 Fresno chile sliced thinly

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1 Tbsp. lime juice

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1 tsp. fish sauce or Worcestershire or soy sauce

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1 Tbsp. water

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1/2 Tbsp. rice vinegar

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1/2 tsp. sugar

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1 firm-ripe, Fresh California Avocado seeded, peeled and sliced

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1/2 cup watermelon diced

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As needed Pickled Watermelon

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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.