1 lb. fresh asparagus, tough ends snapped off

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1 Tbsp. olive oil

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As needed Sea salt, to taste

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5 oz. spring mix salad greens

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1 cup grape tomatoes

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1/2 red onion, thinly sliced

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1 ripe, Fresh California Avocado, peeled, seeded and sliced

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As needed Lemon Garlic Vinaigrette (see recipe below)

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1/4 cup fresh lemon juice

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1 clove garlic, minced*

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1 Tbsp. coarse Dijon mustard

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1/8 tsp. Red pepper flakes

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1/4 cup Extra virgin olive oil

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As needed Sea salt, to taste

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*If using roasted garlic double the amount.

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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.