3 cups baby spinach leaves

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3 cups baby arugula leaves

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1/2 cup red grape tomatoes, halved

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1/2 cup orange grape tomatoes, halved

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1/2 yellow bell pepper, chopped and julienned

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1/2 cup fresh, raw beets, peeled and thinly sliced

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1/4 cup jicama, peeled and cut into thin strips (matchsticks)

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1 ripe, Fresh California Avocado, seeded, peeled and diced*

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1/4 cup sliced almonds

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1/2 cup fresh figs, quartered **

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1/4 cup feta cheese, crumbled (optional)***

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1/2 tsp. orange zest

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2 Tbsp. almond oil

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Drizzle of balsamic glaze or aged balsamic 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.