3 cups kale leaves, stems removed and chopped

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36 large eggs

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6 Fresh California Avocados, peeled, seeded

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24 oz. lox salmon, sliced

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4 1/2 cups Hollandaise Sauce

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12 buttermilk biscuits

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As needed Kosher salt, to taste

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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.