1 C. Cilantro Leaves
2 small Jalapeno Peppers, stems removed
½ C. White Wine Vinegar
Juice of 2 Limes
1 clove Garlic
½ tsp. Salt
1 C. EVOO

½ C. Flour
2 Eggs, slightly beaten
1 C. Panko
2 Avocados, pitted, peeled and cut into 1” wedges, about 6 wedges per avocado
Salt
2 C. Canola Oil

12 C. baby Arugula
Salt
Pepper
1 pt. Cherry Tomatoes, halved

In blender puree cilantro, jalapeno, vinegar, lime juice, garlic and salt until smooth. Slowly drizzle in the oil until well combined and set aside.

Place flour, eggs and panko into 2 separate shallow bowls to set up a dredging station. Season avocado with salt and dredge in flour, egg, then panko. Place on parchment and repeat for all wedges. Heat oil in Dutch oven over medium high heat until shimmering. Gently place the breaded avocado wedges in oil (in batches as necessary) into the hot oil and cook 3 minutes, turning once, until golden brown. Transfer to paper lined tray to drain. Place arugula in bowl and toss with dressing. Season with salt and pepper. Divide among 4 plate, sprinkle with tomatoes and top with avocado.