24 baby carrots, cleaned well (assorted colors, if available)

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2 Tbsp. Extra virgin olive oil

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As needed Salt, to taste

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As needed Pepper, to taste

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1/4 cup thinly sliced kumquats

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1/4 cup cilantro leaves

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1/4 cup Shallot Vinaigrette (see make-ahead recipe below)

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1/4 cup Indian Spiced Yogurt (see make-ahead recipe below)

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1 ripe Fresh California Avocados, seeded, peeled and quartered

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1/4 cup crushed toasted almonds

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2 Tbsp. honey (orange-scented, if available)

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2 Tbsp. finely minced shallots

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1/4 cup white wine vinegar

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1 Tbsp. Dijon mustard

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1 tsp. salt

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1/4 tsp. ground white pepper

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3/4 cup Extra virgin olive oil

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1 red pepper, seeded and diced

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1 Tbsp. peeled and minced ginger

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1 Tbsp. mustard seed

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1/8 tsp. whole black pepper

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1 tsp. coriander seed

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1 tsp. cumin seed

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2 cloves

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2 cardamom pods

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1/8 tsp. crushed red pepper

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1 tsp. salt

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1/4 cup water

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2 cups yogurt

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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.