“Toastest with the Mostest” Pokecado Toast with California Avocado

Serves: 12


12 slices artisan sourdough bread with sesame (8.5”x 3.5”x 0.75” width)
Sesame Miso Spread (recipe follows)
12 Fresh California Avocado, peeled, seeded, mashed
2 Tbsp. lemon juice
1 1/2 cups baby arugula (¾ oz.)
Salmon Poke (recipe follows)
Wasabi-Citrus Sauce (recipe follows)
As needed Himalayan pink salt, freshly ground pepper and Furikake for garnish

Sesame Miso Spread (Yield: ¾ cup)

1/4 cup water (2 oz.)
1 Tbsp. mellow white miso
1/3 cup ground sesame (2 ¾ oz.)
2 garlic cloves, minced
2 tsp. lemon juice
1 Tbsp. soy sauce

Salmon Poke (Yield: 6 cups)

1 1/2 lb. sushi grade salmon, diced
6 oz. cucumber, thinly sliced
6 Tbsp. white onion, thinly sliced (1 ½ oz.)
3/4 cup chopped green onion (1 ½ oz.)
6 Tbsp. edamame (1 ½ oz.)
2 1/2 cups Wasabi-Citrus Sauce

Wasabi-Citrus Sauce (Yield: 2 ½ cups)

1/2 cup soy sauce (4 oz.)
1 cup lemon juice (8 oz.)
1/2 cup olive oil (4 oz.)
2 tsp. sesame oil
2 tsp. grated ginger
3 Tbsp. minced garlic
2 Tbsp. wasabi powder
2 Tbsp. black sesame seeds

*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.