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1/4 cup olive oil

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1/4 cup Dijon mustard

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1/4 cup honey

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1/4 cup lemon juice

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1/4 tsp. dry tarragon

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1/4 tsp. sea salt

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1/4 tsp. cracked, black pepper

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1 lb. penne pasta, cooked

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3 oz. snow peas, cut in half

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2 oz. chopped green onion

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2 oz. red pepper julienne style

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2 oz. yellow pepper julienne style

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2 large ripe, Fresh California Avocado, cut into cubes

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2 oz. chopped parsley or cilantro

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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.