2 cups cooked brown rice, (1 cup dry)

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4 salmon fillets, (1 lb.)

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As needed cooking spray

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1 ripe, Fresh California Avocado, seeded, peeled and sliced*

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1 lb. fresh spinach

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1 cup strawberries, sliced

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2 green onions, slivered

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1 Tbsp. toasted sesame seeds

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1 garlic clove, minced

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3 Tbsp. less-sodium soy sauce

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1/4 cup water

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1 Tbsp. honey

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1/4 tsp. ground ginger

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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.