4 cups (1-in. chopped) iceberg lettuce cups (1-in. chopped) romaine lettuce

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1/2 cup thinly sliced celery

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1 medium tomato, diced to ½-in. pieces

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1/2 cup walnuts, halves and pieces, roasted

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1 ripe, Fresh California Avocado, peeled, seeded and sliced

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1/4 cup thinly sliced green onion

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1/2 each ripe, Fresh California Avocado, peeled, seeded and mashed

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2 Tbsp. apple cider vinegar

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1 1/2 tsp. whole grain mustard

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2 Tbsp. lemon juice

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2 Tbsp. water

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2 Tbsp. vegetable oil

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1 clove garlic, minced

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1/8 tsp. salt

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2/5 tsp. coarsely ground black 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.