1 Fresh California Avocado*, peeled, pitted and cut into chunks

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4 oz. crimini mushrooms, thinly sliced

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2 oz. celery, thinly sliced

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1/2 oz. fennel, thinly sliced

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1 oz. lemon juice

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1 Tbsp. Extra virgin olive oil

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1/2 tsp. salt

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1/4 tsp. ground pepper

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1/2 oz. Baby Arugula

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As needed Grated pecorino cheese

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1 ciabatta bun

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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.