2 12" chipotle or other flavored flour tortilla

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1/2 Sun-dried Tomato Pesto (recipe follows)

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1/2 cup Roasted Garlic Aioli (recipe follows)

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Marinated Grilled Summer Squash (recipe follows)

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2 cups fresh spinach leaves tossed with 2 Tbsp. prepared light vinaigrette

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8 oz. Feta cheese

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1 cup California Avocado Spread (recipe follows)

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1/2 cup roasted red and yellow bell pepper, cut into strips

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1/2 oz. chives (1 bunch)

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2 oz. daikon sprouts

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1 cup sun-dried tomatoes, reconstituted in water until soft, then squeezed dry

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4 oz. vegetable juice

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1 Tbsp. red wine vinegar

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1 tsp. Extra virgin olive oil

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1/2 tsp. chopped garlic

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1/4 tsp. ground black pepper

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1/4 tsp. salt

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1/4 cup peeled garlic cloves

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8 oz. water

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1 1/2 tsp. salt

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8 oz. mayonnaise

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3 medium green zucchini

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3 medium yellow zucchini or other summer squash

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2 Tbsp. Extra virgin olive oil

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1/2 tsp. kosher salt

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1/2 tsp. ground black pepper

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2 Fresh California Avocados, pitted and peeled*

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1 1/2 Tbsp. fresh lime juice

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3/4 tsp. kosher salt

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Pinch of cayenne pepper

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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.