California Avocado Brunch Charcuterie Board

Serves: 4


2 ripe, Fresh California Avocados seeded, peeled and halved
8 oz. smoked salmon
1 cup pickled onions
2 cups strawberries washed and dried
1 cup sliced cucumbers
1 cup cherry tomatoes
6 hardboiled eggs halved
4 slices gluten-free bread toasted

*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