2 red bell peppers

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1 garlic clove, peeled

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1 sprig rosemary

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2 Tbsp. Extra virgin olive oil

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1 Tbsp. sherry vinegar

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1 cup summer beans, such as green beans or yellow wax beans

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4 slices pancetta

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4 small Belgian endive

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3/4 cup sweet white corn kernels, raw

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3/4 cup jicama, medium dice

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1/2 cup Avocado Mousse (see make-ahead recipe below)

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As needed Salt, to taste

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As needed Black pepper, to taste

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1/2 cup Creamy Vinaigrette (see make-ahead recipe below)

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2 Tbsp. chopped fresh basil leaves

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1 ripe Fresh California Avocados

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1 tsp. lemon juice

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3 Tbsp. Extra virgin olive oil

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As needed Salt, to taste

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As needed Black pepper, to taste

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3 Tbsp. red wine vinegar

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2 Tbsp. mayonnaise

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2 tsp. Dijon mustard

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3 Tbsp. Extra virgin olive oil

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3 Tbsp. grape seed oil

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As needed Salt, to taste

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As needed Black pepper, 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.