1 Tbsp. Extra virgin olive oil

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1/3 cup raw Davis Lewis Orchards pepitas

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1/2 tsp. salt

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1 Tbsp. freshly squeezed lemon juice

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1/4 cup Extra virgin olive oil

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2 Tbsp. freshly squeezed lemon juice

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1/2 lemon, zest only

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As needed Salt to taste

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As needed Freshly ground black pepper, to taste

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As needed One-half batch, toasted pepitas (see above)

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1 ripe, Fresh California Avocado peeled, seeded and halved

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3 oz. Litehouse® blue cheese

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1 Tbsp. Extra virgin olive oil

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1 Tbsp. freshly squeezed lemon juice

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As needed Salt to taste

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As needed Freshly ground black pepper, to taste

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6 slices sourdough bread, toasted

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1 medium Tasti-Lee® tomato, thinly sliced

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3/4 lb. (total) assorted salad greens - light, dark, delicate, and crunchy, such as: escarole, Dino kale, mâche, frisée, little gem, arugula, endive, watercress, red mustard, mizuna, baby beet greens, oak leaf, pursulane, spinach

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One-half batch, toasted pepitas (see above)

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1 firm-ripe, Fresh California Avocado, peeled, seeded and sliced

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2 medium Tasti-Lee® tomatoes, cut in small wedges

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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.