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1/2 ripe, Fresh California Avocado, seeded, peeled and coarsely chopped

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1/4 cup fresh lemon juice

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1/3 cup water

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2 Tbsp. extra-virgin olive oil

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2 large cloves garlic, chopped

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2 flat anchovies*

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1 tsp. Dijon mustard

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1/2 tsp. granulated sugar

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1/2 tsp. sea salt, plus more to taste

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1/2 tsp. freshly ground black pepper, plus more to taste

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1 bunch Italian lacinato kale (about 8 oz. in a bunch), stems discarded and leaves cut crosswise into 1/2-inch thick shreds

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1 small head radicchio(about 8 oz. for a small head), halved, cored and cut crosswise into 1/2-inch thick shreds

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1 cup shaved Parmigiano-Reggiano cheese

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1 cup toasted pepitas

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1 1/2 ripe, Fresh California Avocados, seeded, peeled and cut into wedges

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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.