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1 (5-oz.) bag baby lettuces and greens

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As needed Chile-lime vinaigrette (see make-ahead recipe below)

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1 ripe mango, peeled and diced into 1/2-inch cubes

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2 ripe, Fresh California Avocados, skin on, cut in half and seeded

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2 tsp. olive oil, divided

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8 jumbo prawns

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As needed Salt and pepper, to taste

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As needed Chipotle Aioli (see make-ahead recipe below)

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1 lime, cut into wedges

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1/4 cup orange juice

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2 Tbsp. raspberry vinegar

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1/2 lime, juiced

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1 tsp. sugar, or more depending on tartness

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1/4 cup corn oil

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Pinch of crushed dry chiles

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Pinch of salt

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1/4 cup mayonnaise

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1 tsp. finely diced green onion

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1 sprig cilantro (leaves only), chopped

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1/2 Tbsp. chipotle pepper sauce or 1/2 diced chipotle pepper in adobo sauce

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1 Tbsp. lemon juice

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1/4 clove garlic, minced

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As needed Salt and pepper, 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.