---

---

4 ripe, Fresh California Avocados seeded, peeled and mashed

---

2 tsp. lime juice

---

1/8 tsp. salt or to taste

---

1/8 tsp. pepper or to taste

---

1 bunch fresh parsley washed, dried and separated, optional

---

---

---

1/4 Avocado Butter Board Base (see recipe above)

---

1 Tbsp. hot honey

---

1 Tbsp. dried cranberries

---

2 small portobello mushrooms thinly sliced

---

1/4 cup crumbled feta cheese

---

1 Tbsp. pine nuts

---

1/8 tsp. Greek seasoning

---

---

---

1/4 Avocado Butter Board Base (see recipe above)

---

2 fresh Brussels sprouts thinly sliced and shaved

---

1 Tbsp. chopped dried apricots

---

1 Tbsp. maple syrup

---

1/4 cup sliced unsalted almonds

---

1/8 tsp. Turkish seasoning

---

---

---

1/4 Avocado Butter Board Base (see recipe above)

---

6 shaved Parmesan cheese curls

---

2 grape tomatoes thinly sliced

---

1 Tbsp. chopped sun-dried tomatoes

---

2 Tbsp. chopped fresh basil

---

2 Tbsp. balsamic glaze

---

1/8 tsp. Italian seasoning

---

---

---

1/4 Avocado Butter Board Base (see recipe above)

---

1 small Persian or English cucumber cubed

---

1 Tbsp. red onion thinly sliced or finely diced

---

1 Tbsp. black and white sesame seeds

---

1/4 tsp. low sodium soy sauce

---

1 Tbsp. sesame oil

---

1/8 tsp. 5 Spice Chinese seasoning

---

*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.