1 cup Japanese miso dressing divided

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1 lb. (size 16/20) fresh or frozen shrimp peeled and deveined

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1 Tbsp. vegetable or olive oil or more if needed

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8 cups salad greens

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1 ripe mango seeded, peeled and diced

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1 ripe, Fresh California Avocado seeded, peeled and sliced

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1 tsp. sesame oil

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1 Tbsp. furikake seasoning

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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.