2 large Fresh California Avocados, cut in half and thinly sliced (16 oz.)

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As needed Marinated Tomatoes (recipe follows)

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As needed Marinated Red Onions (recipe follows)

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As needed Lemon Cilantro Vinaigrette (recipe follows)

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4 oz. fresh curly baby lettuce

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8 oz. Roma tomatoes, seeded and diced small

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1 Tbsp. Extra virgin olive oil

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As needed Salt and pepper to taste

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4 oz. red onion, thinly sliced into rings

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3 Tbsp. red wine vinegar

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3 oz. Canola olive oil blend 75/25

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1/2 oz. fresh lemon juice

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1/4 oz. cilantro, chopped

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As needed Salt and pepper to taste

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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.