We were planning on having salmon bowls on Saturday but when the avocado is ripe, it is time to use it. We have had this dish weekly for the last three weeks. It has become a real favorite at our house. Last week we made it with shrimp so the seafood component is versatile. John commented that it would be good just as a vegetable dish.

The dressing gives the dish its Asian flavor. Here is how to make it. We usually double the recipe so everyone can have plenty.

Sesame soy dressing – 1/2 teaspoon of toasted sesame oil, 1/4 cup soy sauce, 3 Tbl white vinegar, 2 Tbl of a neutral oil, 2 Tbl minced fresh ginger, and 2 Tbl of chopped scallions.