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

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1 3/4 tsp. lemon juice, divided

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1/4 tsp. sea salt, divided

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1/4 tsp. chives, finely minced

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1/4 cup fresh peas, blanched

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1 Tbsp. shallots, finely minced

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1/2 Tbsp. lemon zest, divided

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1/2 Tbsp. sherry vinegar

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1 1/4 Tbsp. extra virgin olive oil, divided

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2 Tbsp. Italian parsley

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1/4 cup fresh mint

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1/2 tsp. unsalted butter, melted

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1 slice 3/4"-thick whole wheat bread

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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.