1 (12-oz.) salmon fillet

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1/8 tsp. sea salt

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1/8 ground pepper

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4 sprigs fresh herbs (any combination: thyme, rosemary, fresh dill, oregano, tarragon, basil)

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3 slices fresh lemon

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Juice of ½ lemon (divided)

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1/2 cup white wine (optional)

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1/2 cup water (use 1 cup if omitting wine)

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1/2 cup balsamic vinegar

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1 Tbsp. brown sugar

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1 cup cherry or grape tomatoes cut in half

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1 English cucumber sliced

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4 whole roasted red peppers (jarred, drained) cut into strips

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1 cup marinated artichoke hearts (jarred, drained) cut into quarters

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1/4 cup pitted Greek olives drained

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1 ripe Fresh California Avocado seeded, peeled and sliced

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1/4 cup fresh basil leaves (lightly packed)

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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.