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4 toothpicks

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4 mini lettuce wedges

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1 slice crisp bacon, cut in quarters

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1/4 ripe, medium Fresh California Avocado, peeled and quartered

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4 grape tomatoes

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1/2 tsp. low-fat mayonnaise

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4 toothpicks

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2 marinated artichoke hearts, halved

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4 pitted Kalamata olives

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4 basil leaves

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4 grape tomatoes

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1/4 ripe, medium Fresh California Avocado, quartered

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Olive oil spray, optional

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4 toothpicks

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1/3 ripe, medium Fresh California, seeded and peeled

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1 tsp. toasted black and/or white sesame seeds

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4 (1/2-oz.) strips Ahi tuna, raw or seared (strips should be long enough to wrap around avocado pieces)

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1 tsp. wasabi

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Low-sodium teriyaki or eel sauce

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4 toothpicks

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1 1/4 oz. smoked salmon (lox)

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4 slices Persian cucumber

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1 tsp. whipped cream cheese

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1/4 ripe, medium Fresh California Avocado, seeded, peeled and quartered

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8 toothpicks

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8 bite-size cubes Spanish tortilla (see make-ahead recipe below)

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8 small strips roasted red pepper

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1/2 ripe, medium Fresh California Avocado, seeded, peeled and cut into 8 cubes

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Nonstick cooking spray, optional

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1 tsp. olive oil

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1 Tbsp. diced yellow or white onion

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1/2 baked potato, peeled and sliced about 1/8-inch thick

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1 egg

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1 egg white

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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.