California Avocado “Feta” Greek Mezze Salad

Serves: 4


2 Tbsp. white miso
4 Tbsp. water
2 Tbsp. fresh lemon juice
4 Tbsp. apple cider vinegar
2 Tbsp. extra virgin olive oil
4 tsp. dried oregano
1/4 tsp. ground black pepper
1 firm ripe, Fresh California Avocado seeded, peeled and cubed
6 cups chopped and shredded kale
1 small cucumber skinned and thinly sliced
1 cup cherry tomatoes halved
1 cup cooked artichoke hearts quartered
1/4 small red onion chopped
1/2 cup whole grain pita chips broken into pieces
To Use Brine as Dressing:
Remaining brine
2 Tbsp. water
1 Tbsp. extra virgin olive oil

*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