3 firm ripe, fresh California Avocados peeled, seeded and sliced into ½ inch wedges

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4 oz. shredded parmesan

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1/2 cup almond flour

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1 tsp. garlic powder

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1 tsp. pepper

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1/4 tsp. salt

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1 roasted red bell pepper from a jar or homemade

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1 roma tomato halved

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1/2 cup slivered almonds

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1 Tbsp. red wine vinegar

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2 cloves of garlic peeled

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1 tsp. smoked paprika

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1/3 cup olive oil

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1/4 tsp. salt or to taste

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1/8 tsp. pepper or to taste

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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.