Here ripe sustainably farmed California Avocados are used in two ways: First, as the base of a Caesar-style dressing. Anchovies are a key ingredient in a traditional Caesar dressing, but optional here to suit your taste. Second, show-stopping wedges of ripe avocado are grilled on the cut sides to place over a salad of shredded kale and shaved parmesan cheese, along with toasted pepitas sprinkled over top. It makes a fabulous first course when entertaining, but also a complete meal for lunch or a simple yet satisfying supper.
California Avocado and Roasted Asparagus Salad
If you like asparagus, you will love this recipe. Roasted asparagus and creamy California Avocados make…