1 Fresh California Avocado

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1 head of romaine, washed and dried

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Pickled Red Onions (recipe follows)

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Lemon Vinaigrette (recipe follows)

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1/2 oz. shaved Manchego cheese

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6 boquerones (marinated white anchovies)

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2 tsp. olive oil

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Salt and pepper to taste

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9 oz. (1 medium) red onion, thinly sliced

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1 cup fresh lime juice

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1 cup fresh orange juice

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1/2 cup sweet white wine

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2 tsp. granulated sugar

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3 Tbsp. kosher salt

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1 jalapeno pepper, halved lengthwise, seeded, very thinly sliced

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3/4 cup olive oil

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1/4 cup lemon juice

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1 Tbsp. yuzu juice

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1 tsp. lemon zest

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Salt and pepper

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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.