4 Tbsp. Extra virgin olive oil

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3 Tbsp. lemon juice (juice of 1 lemon)

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2 Tbsp. honey

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1 Tbsp. lemon zest (zest of 1 lemon)

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1 Tbsp. Dijon mustard

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1/2 tsp. kosher salt

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1/8 tsp. black pepper

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3 cups cooked cracked freekeh*

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1 1/2 cups cooked lentils

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1 cup canned, reduced-sodium chickpeas, drained and rinsed

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2 ripe, Fresh California Avocados, seeded, peeled, and cut into ¾-inch pieces**

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4 medium-size radishes, thinly sliced and halved

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3 green onions, white and light green parts, thinly sliced

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1/4 cup packed fresh mint leaves, torn into pieces, plus extra whole leaves for garnish

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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.