2 Tbsp. white miso

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4 Tbsp. water

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2 Tbsp. fresh lemon juice

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4 Tbsp. apple cider vinegar

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2 Tbsp. extra virgin olive oil

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4 tsp. dried oregano

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1/4 tsp. ground black pepper

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1 firm ripe, Fresh California Avocado seeded, peeled and cubed

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6 cups chopped and shredded kale

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1 small cucumber skinned and thinly sliced

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1 cup cherry tomatoes halved

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1 cup cooked artichoke hearts quartered

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1/4 small red onion chopped

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1/2 cup whole grain pita chips broken into pieces

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To Use Brine as Dressing:

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Remaining brine

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2 Tbsp. water

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1 Tbsp. extra virgin olive oil

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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.