12 California Avocados, diced (6 lbs.)

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1 1/2 cups herbed vinaigrette

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24 large flour tortillas or large sandwich rolls

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2 lb. 4 ounces pickled sweet peppers, cut in strips

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4 lb. 8 ounces mozzarella cheese, thinly sliced

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2 lb. 4 ounces marinated artichoke hearts, sliced

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1 lb. 8 ounces dried tomato (packed in oil), cut in strips

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1 lb. red onion, thinly sliced

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As needed Arugula or baby spinach, as needed

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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.