2 scallions, cut into 4 pieces each

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2 ripe Fresh California Avocados, seeded, peeled and quartered

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1/4 cup nonfat Greek yogurt

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2 Tbsp. grated Parmesan cheese

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1 Tbsp. fresh lemon juice

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1 tsp. fresh lemon juice

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1 Tbsp. reduced-sodium soy sauce or liquid amino acids

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1 tsp. reduced-sodium soy sauce or liquid amino acids

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1/2 tsp. garlic powder

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1/4 tsp. freshly ground black pepper

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1 (10-oz.) package frozen chopped spinach, thawed, moisture squeezed out well

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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.