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8 tightly packed cups of mixed greens

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1 lb. asparagus grilled and cut into 1-inch pieces

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1 1/2 cups steamed or roasted yellow beets chopped

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1 cup fresh strawberries chopped

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1/2 cup crumbled vegan feta or ricotta

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1/2 cup toasted pecans chopped

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2 ripe, Fresh California Avocados seeded and peeled

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6 leaves of fresh basil to taste and garnish

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1/8 tsp. lemon zest to taste and garnish

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12 oz. fresh strawberries (about 2 cups) chopped

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1/4 cup olive oil

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2 Tbsp. balsamic vinegar

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2 Tbsp. maple syrup

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1/8 tsp. salt or to taste

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1/8 tsp. pepper or to taste

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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.