4 cups chopped romaine lettuce

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1 ripe, Fresh California Avocados, seeded, peeled and diced

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1 Roma tomato, diced

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1 hard-boiled egg, diced

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1 grilled chicken breast, diced

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1 cup diced cooked ham

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1/4 cup diced cooked bacon

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4 pitas, halved

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Creamy Avocado Cilantro Ranch Dip (see make-ahead recipe below)

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1 ripe, Fresh California Avocados, seeded and peeled

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1 cup light sour cream

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1 jalapeño pepper, stem removed (feel free to remove the seeds if you don't like it spicy)

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1 lime, juiced (or more depending on your preference)

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1 green onion, diced

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1 tsp. minced garlic

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1/4 cup chopped cilantro

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1 Tbsp. ranch seasoning mix

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1/2 tsp. salt

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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.