Avocado Nicoise Salad

Serves: 4


8 cups Boston butter head lettuce, torn
1 cup prepared vinaigrette dressing
2 cups cooked potatoes, cubed
1 cup cooked green beans, cut into thirds
4 Roma tomatoes, quartered
1 (6-oz.) can tuna, chunked
1/3 cup ripe olives, sliced
4 hard-cooked eggs, sliced
8 anchovy fillets
2 ripe, Fresh California Avocados, seeded, peeled and diced
1 Tbsp. fresh tarragon, chopped
1 Tbsp. fresh chives, chopped
1 tsp. fresh basil, chopped

*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.