Surimi and Citrus Salad with Yuzu Vinaigrette | Genuine Alaska Pollock Producers

Ingredients

• 1/2 cup yuzu juice (see note)
• 2 tablespoons rice vinegar
• 2 teaspoons honey
• 1 small shallot, minced
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 1/4 cup olive oil
• 1 head butter lettuce, torn into bite-sized pieces
• 2 cups baby arugula
• 2 oranges, peeled, cut into quarters, and sliced
• 1 avocado, peeled, pitted, and diced or sliced
• 1/4 red onion, thinly sliced
• 16 ounces Wild Alaska Pollock surimi seafood flakes or chunks
• 1/4 cup coconut flakes, toasted
• 1/4 cup chopped macadamia nuts, toasted