8 slices bacon, cut into 1-inch dice

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2 Tbsp. large capers, thoroughly drained and patted dry

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4 thin slices red onion

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12 cups assorted lettuces, such as romaine, arugula, escarole and watercress

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1 ripe, Fresh California Avocado, seeded, peeled and cut into 1/2-inch dice

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4 medium tomatoes, cored and diced

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Homemade Croutons (see make-ahead recipe below)

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Vinaigrette (see make-ahead recipe below)

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

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Cracked Black Pepper Oil, optional (see make-ahead recipe below)

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3 Tbsp. Tbsp. extra virgin olive oil

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4 slices crusty whole wheat bread, torn into small pieces

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Salt, to taste

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Freshly ground black pepper, to taste

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1/2 cup Extra virgin olive oil

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2 Tbsp. apple cider vinegar

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1 lemon, juiced

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2 tsp. spicy Dijon mustard

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2 cloves garlic, crushed or minced

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2 Tbsp. coarsely ground black pepper

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1 tsp. salt

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1/2 cup Extra virgin olive oil

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2 freshly squeezed lemon juice

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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.