1/2 cup extra virgin olive oil

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1/4 cup fresh lemon juice

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1 tsp. minced fresh garlic or equivalent garlic paste

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1/8 tsp. sea salt or to taste

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8 basil leaves chiffonade cut, or more to taste

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1 ripe, Fresh California Avocado seeded, peeled and quartered

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fresh cracked black pepper, optional 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.