24 cups salad mix

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3 cups California Avocado Goddess Dressing (recipe follows)

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3 cups Everything Croutons (recipe follows)

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12 cups heirloom tomatoes sliced 1”-thick

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6 hard-boiled eggs quartered

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3 cups carrots shredded

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3 cups cucumbers sliced and cut into half-moons

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3 3/4 lb. Roasted Salmon (recipe follows)

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3 ripe, Fresh California Avocados, quartered and sliced

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12 Tbsp. asiago cheese, shredded

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1 cup mayonnaise

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1/4 cup fresh lemon juice

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2 tsp. lemon zest

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1 Tbsp. fresh basil rough chop

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2 tsp. fresh tarragon, chopped

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1/4 tsp. salt

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1/4 tsp. white pepper

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1/2 cup fresh parsley rough chop

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2 tsp. minced garlic fried

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1 Tbsp. green onion chopped

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2 ripe, Fresh California Avocados

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2 Tbsp. olive oil

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3 cups croutons 1" pieces

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1/4 cup butter melted

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2 Tbsp. everything spice

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12 5 oz. pieces salmon

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3 Tbsp. California Avocado oil

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1/2 cup blackening spice

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1/2 cup everything seasoning

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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.