2 slices sourdough bread

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1 tsp. extra virgin olive oil

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2 cloves garlic, peeled

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2 ripe, Fresh California Avocados, seeded, peeled and halved

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1/4 tsp. lemon juice

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1/4 tsp. kosher salt

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1/8 tsp. coarse black pepper

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1 cup Egg Salad (see make ahead recipe below)

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2 Tbsp. roasted and salted pumpkin seeds, chopped

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2 tsp. nutritional yeast

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1/8 tsp. smoked paprika, or more to taste

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2 Tbsp. edible flowers, for garnish (optional)

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4 hardboiled eggs, de-shelled and chopped

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2 Tbsp. chopped parsley

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2 Tbsp. minced chives

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1/4 tsp. lemon zest

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1/2 tsp. lemon juice

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1 tsp. extra virgin olive oil

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1/4 tsp. kosher salt, or to taste

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1/2 tsp. coarse black pepper, or 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.