2 cups cooked black eyed peas

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2 cups plus 1 Tbsp. canola oil

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1/2 tsp. fine sea salt, plus extra to taste

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1/2 tsp. freshly ground black pepper

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2 10-ounce NY strip steaks, about 1-in. thick

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2 Tbsp. unsalted butter

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1 Tbsp. Dijon mustard

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1 Tbsp. freshly squeezed lemon juice

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3 Tbsp. olive oil

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1 Tbsp. low-sodium soy sauce

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1 Tbsp. minced preserved lemon

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1 ripe, Fresh California Avocado, peeled, seeded and cut into ¼-in. dice

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1/2 lb. tender kale leaves, finely chopped

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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.