---

---

3 Tbsp. extra virgin olive oil, plus additional for brushing avocados and yams

---

2 1/2 Tbsp. balsamic vinegar

---

1 tsp. stone ground mustard

---

3/4 tsp. garlic salt

---

1/4 tsp. dried basil

---

1/8 tsp. freshly ground pepper or to taste

---

---

---

---

---

1 1/4 lb. small (2 inches in diameter) yams, peeled and sliced 1/4-inch thick

---

2 ripe, firm Fresh California Avocados, peeled and sliced

---

4 cups baby arugula

---

1/3 cup red onion, slivered

---

1/4 cup shelled, roasted and salted pistachios (optional)

---

*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.