Charred California Avocado Salad with Pistachio Gremolata

Serves: 4


2 ripe Fresh California Avocado, halved, seeded and peeled
2 Tbsp. honey orange
1/8 tsp. salt, or to taste

Freshly ground black pepper

2 Tbsp. grapeseed oil
1/4 cup pistachios chopped
1/4 cup extra-virgin olive oil
1/3 cup pistachio oil or sunflower oil
3 lemons juiced and zested
3 Tbsp. chives diced
6 cups Mixed greens washed
1/4 cup carrots shaved
1/4 cup celery shaved
1/4 cup radishes shaved
1/4 cup turnip shaved

Salt and pepper

*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