1/3 cup olive oil

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1/3 cup white balsamic vinegar

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1/2 tsp. sea salt

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1/2 tsp. red pepper flakes

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1 small shallot peeled and minced

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1 clove garlic peeled and minced

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1/2 cup mixed chopped fresh herbs (such as parsley, cilantro, chives, basil, dill)

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3 (15.5 oz.) cans low sodium or no salt added beans (such as 1 can each of cannellini beans, garbanzo beans and kidney beans) rinsed and drained

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1/2 cup sliced carrots (crinkle cut/coin cut) halved or quartered if large

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2 ripe, Fresh California Avocados

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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.