As needed White Balsamic Vinaigrette (recipe follows)

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As needed Mango Vinaigrette (recipe follows)

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8 1/2 oz. mango, small dice (2 mangoes)

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6 oz. barrel aged sheep and goat's milk feta cheese

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4 oz. spring mixed greens

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2 each large Fresh California Avocados*, peeled, seeded and halved

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As needed As Needed: arugula flowers

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As needed As Needed: borage flowers

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1/4 oz. shallot, minced

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3 oz. white balsamic vinegar

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8 oz. Extra virgin olive oil

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As needed Salt to taste

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4 1/4 oz. mango, small dice

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1 Tbsp. olive oil

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1 Tbsp. sugar

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As needed Salt to taste

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6 oz. White Balsamic Vinaigrette

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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.