Sesame Seared Ahi and California Avocado Radish and Cucumber Salad

Serves: 12

Ingredients

As needed Marinated Ahi (recipe follows)

As needed White Balsamic Vinaigrette (recipe follows)

As needed California Avocado Radish Cucumber Salad (recipe follows)

As needed Yuzu Wasabi Aioli (recipe follows)

3/4 cup sweet soy sauce**

As needed Garnish: fresh chives, as needed

As needed Garnish: Toho Shokuhin Ume Goma (Sweet-tart-salty sesame seeds)

Marinated Ahi (Yield: 12 servings)

2 1/4 lb. ahi

4 1/2 oz. sesame oil

White Balsamic Vinaigrette (Yield: 3 Cups)

6 oz. white balsamic vinegar

6 oz. seasoned rice wine vinegar

12 oz. olive oil

As needed Salt and pepper, to taste

California Avocado Radish Cucumber Salad (Yield: 12 servings of 1/2 Cups each)

3 large Fresh California Avocados, peeled, seeded, 1/4" dice*

2 1/4 cups radishes, cleaned, 1/4" dice

2 cups hot house cucumber, peeled, seeded, 1/4" dice

1 Tbsp. fresh chives, minced

Yuzu Wasabi Aioli (Yield 1 Cups)

1 3/4 oz. pasteurized egg yolks

1 1/2 Tbsp. Yuzu juice (or fresh lime juice)

1 1/2 tsp. prepared wasabi

3/4 cup olive oil

*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.