3 oz. kale, thinly sliced

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6 oz. cabbage, shredded

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2 oz. Fresh California Avocado*, peeled, pitted and diced

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2 oz. Granny Smith apple, diced

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2 oz. Orange Maple Dressing (recipe follows)

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2 oz. Tahini Sauce (recipe follows)

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3 slices Granny Smith apples

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1 Tbsp. raw almonds, diced

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1 Tbsp. dried black currants

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6 oz. orange juice

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2 Tbsp. gluten-free tamari sauce

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1 Tbsp. maple syrup

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1/2 tsp. Paprika

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4 oz. water

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2 oz. olive oil

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2 oz. tahini

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1 clove garlic, peeled

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1/4 oz. fresh ginger, peeled, chopped

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2 Tbsp. lemon juice

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2 1/4 Tbsp. gluten-free tamari sauce

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1 Tbsp. apple cider vinegar

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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.