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1 ripe, Fresh California Avocado, seeded and peeled

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6 Tbsp. olive oil

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2 Tbsp. lemon juice

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2 cloves garlic

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1 Tbsp. capers in brine

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1 tsp. Dijon mustard

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1/2 tsp. salt

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Water, as needed, for texture

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4 cups curly kale, remove ribs, torn or shredded into small pieces

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1 cup shredded carrots, packed

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1 cup cherry tomatoes, sliced

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1/2 ripe, Fresh California Avocado, seeded, peeled and diced

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1 cup sorghum, cooked

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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.