1 cup English peas shucked, plus extra for garnish

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4 ripe, Fresh California Avocados seeded, peeled and halved

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1 cup half and half

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1/2 cup extra virgin olive oil divided

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1/2 tsp. sea salt or to taste

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3 Tbsp. crème fraiche or sour cream

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1 Tbsp. Preserved Lemon (make ahead recipe below)

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1 lemon medium

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1/2 Tbsp. sea salt

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1/2 tsp. chili flakes

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1/2 tsp. coriander seed

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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.