12 semi-firm Fresh California Avocados*

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3/4 cup extra virgin olive oil (6 oz.)

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3 Tbsp. wasabi or horseradish, freshly grated

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1 kombu seaweed (3x2 inches) or 1 piece kombu kelp, (3x2 inches)

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1 1/2 cups bonito flakes (¼ oz.)

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3/4 cup + 2 Tbsp. soy sauce (7 oz.)

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3/4 cup lemon juice (6 oz.)

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6 Tbsp. mirin (3 oz.)

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2 tsp. sugar

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2 tsp. rice vinegar

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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.