Grilled California Avocado & Peach Salad

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1 cup black quinoa

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2 ripe, Fresh California Avocados halved, seeded and peeled

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2 medium firm peaches seeded and halved

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3 Tbsp. extra virgin olive oil

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1/4 cup extra virgin olive oil for frying

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1 tsp. kosher salt separated

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1 (5-oz.) package wild arugula 1/2 cup reserved for vinaigrette

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1/4 cup no-shell chopped pistachios (optional)

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Pistachio-Arugula Vinaigrette

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1/2 cup wild arugula

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1/2 cup baby spinach

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5 no-shell pistachio nuts

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1 1/2 tsp. creamy Dijon mustard

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1 Tbsp. honey (local if available)

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1/4 cup apple cider vinegar

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1/4 cup grapeseed oil (may substitute extra virgin olive oil)

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1/4 cup extra virgin olive oil

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1/2 clove garlic

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1 pinch cayenne pepper

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1/8 tsp. kosher salt or to taste

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1/8 tsp. pepper or 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.