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1 baby lettuce or spinach salad

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3 kiwi, peeled, cut in half lengthwise and sliced in half rounds

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2 red or pink grapefruit, peeled and segmented

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2 cups sliced strawberries

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1 ripe, Fresh California Avocado, seeded, peeled, one-half sliced into 8 portions, remaining avocado cubed

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1/4 cup olive oil

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2 Tbsp. raspberry vinegar

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2 Tbsp. chopped walnuts, toasted

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1 tsp. grated lime peel

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1 Tbsp. fresh lime juice

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1 Tbsp. chopped fresh basil leaves

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1/2 tsp. dry mustard

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1/4 tsp. salt

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1/4 tsp. ground black pepper

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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.