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1 cup whole fat Greek yogurt

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1 Tbsp. lemon juice

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1/2 ripe, Fresh California Avocado, peeled and seeded

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1/4 cup parsley

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1/2 tsp. sea salt, or to taste

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1 1/2 cups cooked brown lentils

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1 ripe, Fresh California Avocado, peeled and seeded

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2 tsp. lemon juice

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1/4 cup chopped onions

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2 cloves garlic, chopped

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1/4 cup parsley

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1/2 tsp. za'atar, or ground coriander

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1/2 tsp. sea salt, or to taste

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1/4 cup all-purpose flour

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1 1/2 cups bread crumbs

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1 cup extra virgin olive oil, for frying

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4 cups arugula, or shredded Tuscan kale

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2 tsp. lemon juice

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1 Tbsp. extra virgin olive oil

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1/4 tsp. sea salt, or to taste

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1/4 ripe, Fresh California Avocado, peeled, seeded and chopped

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1 tsp. sesame seeds, optional

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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.