1/4 cup plain Greek yogurt (full fat, 2% or nonfat)

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1 tsp. Dijon mustard

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1 Tbsp. white wine vinegar

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1 Tbsp. lemon juice (or more to thin the dressing)

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1/2 tsp. dried tarragon

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1/8 tsp. sea salt or kosher salt (or to taste)

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2 Tbsp. minced red onion

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1/4 cup minced celery (about 1 large stalk)

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4 large hard-boiled eggs peeled and diced

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1 ripe, Fresh California Avocado seeded, peeled and diced

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4 large radicchio or lettuce leaves (red leaf, red romaine or Boston lettuce work well)

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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.