---

---

2 cups mayonnaise

---

1 tsp. salt-pepper-garlic seasoning

---

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

---

2 tsp. fresh lime juice

---

2 heirloom tomatoes

---

---

---

1 1/2 cups mayonnaise

---

3/4 cup sour cream

---

9 Tbsp. prepared horseradish

---

1 tsp. minced garlic

---

2 tsp. fresh lemon juice

---

3/4 tsp. garlic powder

---

3/4 tsp. salt

---

3 ripe, Fresh California Avocados, seeded, peeled and cubed

---

---

---

24 slices sourdough bread

---

3 cups arugula

---

36 slices capicola ham

---

36 slices soppressata

---

36 slices Genoa salami

---

3 ripe, Fresh California Avocados, seeded, peeled and quartered

---

24 1/2-in. cubes pepper jack cheese

---

24 spears pickled asparagus

---

12 sticks, celery, cut in half

---

24 pimiento-stuffed olives

---

*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.