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1 ripe, Fresh California Avocado peeled and seeded

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1 cup fresh parsley

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1/4 cup extra virgin olive oil

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1/4 water to taste

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3 Tbsp. avocado oil mayo

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2 Tbsp. fresh lemon juice

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1 Tbsp. white wine vinegar (or apple cider vinegar)

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1 large clove garlic peeled

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1/8 tsp. sea salt to taste

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1/8 tsp. pepper to taste

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6 Tbsp. California Avocado Green Goddess Dressing to taste, divided (see make-ahead above)

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1 pt. grape or cherry tomatoes halved

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4 hard boiled eggs

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6 oz. cooked chicken shredded or cubed

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1 ripe, Fresh California Avocado seeded, peeled, cubed

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4 oz. crumbled blue cheese

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6 pieces of cooked bacon crumbled or roughly chopped

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4 cups salad greens of choice

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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.