8 cups Boston butter head lettuce, torn

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1 cup prepared vinaigrette dressing

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2 cups cooked potatoes, cubed

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1 cup cooked green beans, cut into thirds

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4 Roma tomatoes, quartered

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1 (6-oz.) can tuna, chunked

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1/3 cup ripe olives, sliced

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4 hard-cooked eggs, sliced

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8 anchovy fillets

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2 ripe, Fresh California Avocados, seeded, peeled and diced

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1 Tbsp. fresh tarragon, chopped

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1 Tbsp. fresh chives, chopped

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1 tsp. fresh basil, chopped

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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.