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2 cloves garlic roughly chopped

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1 1/2 cups parsley or kale

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1 1/2 cups basil

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1/2 cup pine nuts

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Zest of 1 lemon

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1/3 cup finely grated parmesan

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1/2 cup extra virgin olive oil

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1/2 ripe, Fresh California Avocado seeded, peeled, diced

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1/8 tsp. sea salt to taste

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1/8 tsp. pepper to taste

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2 cups plain yogurt

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1/2 cup and 1 Tbsp. olive oil per 4 servings

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1 tsp. sea salt to taste

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1 tsp. pepper to taste

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1 1/2 lb. mahi mahi cubed

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1 1/2 ripe, Fresh California Avocado seeded, peeled, thinly sliced

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4 pieces whole wheat or plain pita or flatbread

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2 cups cherry tomatoes halved

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5 small radishes thinly sliced

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1 cup basil or mint leaves

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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.