24 slices sourdough bread

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12 Tbsp. butter

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2 Tbsp. garlic salt

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1 1/2 cups California Avocado Aliolii (recipe follows)

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3 cups Whiskey Bacon Jam (recipe follows)

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24 slices beefsteak tomato ½" thick

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3/4 tsp. salt

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3/4 tsp. black pepper

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24 slices ripe, Fresh California Avocado, ¼" thick (instructions follow)

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6 cups microgreens

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1/3 cup +2 tsp. California Avocado oil

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6 tsp. fresh lemon juice (from about 1 lemon)

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1 ripe, Fresh California Avocados, seeded and peeled

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1/4 cup mayonnaise

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1 tsp. garlic minced

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1/8 tsp. salt

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1/8 tsp. pepper

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1/8 Tbsp. smoked paprika

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1 tsp. fresh lemon juice

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1/2 tsp. Dijon mustard

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1 oz. California Avocado Oil

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1 lb. yellow onion sliced 1/4"

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1 tsp. salt

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1 tsp. pepper

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12 oz. bacon ¼" lardons

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2 Tbsp. garlic minced

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1/4 cup coconut sugar

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1/4 cup whiskey

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1/2 tsp. dried thyme

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1/2 tsp. dried oregano

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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.