As needed Poached Prawns (recipe follows)

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As needed Meyer Lemon Vinaigrette (recipe follows)

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As needed California Avocado Endive Salad (recipe follows)

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As needed Thyme-Honey Almond Pesto (recipe follows)

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4 oz. black olive tapenade

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1 oz. olive oil

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12 prawns, butterflied (size 16/20)

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1/4 oz. garlic cloves, crushed (2 cloves)

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As needed Fresno chili, cut into quarters (1 chili)

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3 sprigs marjoram, bruised

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1 1/2-inch piece of ginger, peeled, roughly chopped

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1 qt. avocado oil

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8 oz. Extra virgin olive oil

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4 oz. Meyer lemon juice

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1 tsp. salt

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1/4 tsp. pepper

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13 oz. large dice Fresh California Avocados

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12 oz. endive (6 heads), cut into 1/2-inch pieces

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8 oz. olive oil

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2/3 oz. thyme (1 bunch), finely chopped

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2 oz. honey

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1 garlic clove, microplaned

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2 oz. almonds, roughly chopped

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1 oz. lemon juice

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1 tsp. salt

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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.