California Avocado Finger Sandwiches

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1/4 cup vegan cream cheese

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4 slices gluten free sandwich bread

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2 small Persian cucumbers sliced

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1 ripe, Fresh California Avocado seeded, peeled and sliced

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1/8 tsp. cracked black pepper or to taste

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1/8 tsp. salt or to taste

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California Avocado Whip

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

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1 lemon juiced

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1/4 tsp. olive oil

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1/8 tsp. salt or to taste

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1/8 tsp. cracked black pepper or to taste

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10 multigrain or water crackers

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1/4 oz. chives

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1 breakfast radish thinly sliced (breakfast radishes are usually mild and oval in shape; substitute a common radish if not available)

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Stuffed California Avocado

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1/2 ripe, Fresh California Avocado seeded and peeled

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1/4 cup vegan mozzarella rolled into small balls

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6 fresh cherry tomatoes halved

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4 fresh basil leaves thinly sliced

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1/8 tsp. salt or to taste

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1/8 tsp. cracked black pepper freshly cracked, or to taste

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1/4 tsp. olive oil or to taste (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.