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6 cups cooked grain and lentil medley (equal parts: brown rice, quinoa, red rice, lentils, wild rice)

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18 cups fresh kale, cut into 1 inch pieces (12 oz.)

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4 cups cooked black beans (30 oz.)

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4 cups Mediterranean Salsa (recipe follows)

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3 Fresh California Avocados*, peeled, pitted, sliced

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1 1/2 cups Creamy Avocado Cilantro Lime Dressing (recipe follows)

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2 cups tomatoes, diced (9 oz.)

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1 1/2 cups cucumber, peeled and diced (7 ½ oz.)

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1/2 cup green bell pepper, diced (2 ¼ oz.)

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3/4 cup red onion, diced (3 ½ oz.)

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1/2 cup basil, chopped (¾ oz.)

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1 Tbsp. capers

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1 1/2 tsp. chopped parsley

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1 1/2 tsp. chopped garlic

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1 1/2 tsp. lemon juice

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1 tsp. ground black pepper

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1/2 tsp. salt

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4 cups cilantro leaves and stems, roughly chopped (12 oz.)

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2 large Fresh California Avocados, pureed (2 cups)

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2 cups water (16 oz.)

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1 cup Greek yogurt (8 oz.)

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2 Tbsp. chopped garlic

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2 Tbsp. lime juice

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2 tsp. kosher salt

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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.