1 Tbsp. coconut oil

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1/2 fennel bulb core removed and thinly sliced

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12 sugar snap peas ends trimmed

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1/8 tsp. salt to taste

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4 slices bread of choice

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1 Tbsp. butter

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1 Tbsp. mayo

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8 slices plant-based provolone cheese

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6 basil leaves

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1 ripe, Fresh California Avocado seeded, peeled, thinly sliced

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4 oz. plant-based ricotta cheese

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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.