Avocado Antipasto Salad

Serves: 4


1 (12-oz.) salmon fillet
1/8 tsp. sea salt
1/8 ground pepper
4 sprigs fresh herbs (any combination: thyme, rosemary, fresh dill, oregano, tarragon, basil)
3 slices fresh lemon
Juice of ½ lemon (divided)
1/2 cup white wine (optional)
1/2 cup water (use 1 cup if omitting wine)
1/2 cup balsamic vinegar
1 Tbsp. brown sugar
1 cup cherry or grape tomatoes cut in half
1 English cucumber sliced
4 whole roasted red peppers (jarred, drained) cut into strips
1 cup marinated artichoke hearts (jarred, drained) cut into quarters
1/4 cup pitted Greek olives drained
1 ripe Fresh California Avocado seeded, peeled and sliced
1/4 cup fresh basil leaves (lightly packed)

*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.