8 cups kale and/or baby spinach leaves

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2 Tbsp. extra virgin olive oil, divided

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1/2 tsp. fine sea salt, or to taste

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1 cup walnuts

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1 cup blueberries

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1 cup diced, cooked sweet potato

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1 cup haved grape tomatoes

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2 ripe, Fresh California Avocados, seeded, peeled and sliced horizontally

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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.