2 ripe, Fresh California Avocados, halved, seeded and peeled

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2 tsp. Dijon mustard

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1 Tbsp. freshly squeezed lemon juice

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1 Tbsp. white wine vinegar

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1 small garlic clove, peeled

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1/4 tsp. kosher salt

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2 Tbsp. sunflower oil (or other mild flavored 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.