California Avocado and Crab Flatbread with Garlic Aioli

Serves: 4


1/4 cup mayonnaise
1/2 Tbsp. garlic peeled and minced
1/2 Tbsp. avocado oil or extra virgin olive oil
1/2 Tbsp. lemon juice
1/2 Tbsp. parsley finely chopped
1/2 tsp. sea salt
4 store-bought flatbreads medium-sized
8 oz. crab meat
2 ripe, Fresh California Avocados seeded, peeled and diced
6 Tbsp. Monterey jack cheese shredded
1 red chili sliced thinly
1 tsp. ground black pepper
1 Tbsp. micro cilantro or fresh parsley, 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