4 ripe, Fresh California Avocados, peeled, seeded and diced

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2 tsp. rice wine vinegar

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1 tsp. Japanese soy sauce

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1/4 cup finely sliced green onion

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2 tsp. wasabi paste

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1 tsp. togarashi seasoning or to taste

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1/8 sea salt or to taste

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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.