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1/4 cup Greek yogurt plain

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1/4 cup parsley chopped

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2 Tbsp. tahini

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2 Tbsp. lime juice

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1 ripe, Fresh California Avocado seeded and peeled

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3/4 cup cold water

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1/8 tsp. Kosher salt or to taste

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3 romaine lettuce sliced in half lengthwise

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1 lb. bacon thick-cut

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2 ripe, Fresh California Avocados seeded, peeled and cut into 1/2-inch slices

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1 1/2 cups cherry tomatoes halved

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1 cup sugar snap peas, ends and fibrous strings removed thinly sliced on a bias

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1/2 cup smoked blue cheese crumbled

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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.