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2 Fresh California Avocados, firm but ripe

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As needed Sea salt, to taste

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As needed Ground pepper, to taste (per the recipe instructions)

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1/4 lb. claw crabmeat, picked over

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1 oz. fresh lemon juice (from about 1 lemon)

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1/4 cup mayonnaise

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1/4 cup micro greens

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2 radishes, fine julienne

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Baguette “Toasts” (recipe follows)

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3 slices of thick cut bacon, cooked crisp and cut 5 square pieces per slice (about 1”x1”)

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2 Fresh California Avocado

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As needed Salt and pepper, to taste

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1/2 cup small grape tomatoes, cut in half

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1/2 small head of Iceberg or romaine lettuce, finely shredded

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Baguette “Toasts” (recipe follows)

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2 Fresh California Avocado

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1 1/2 oz. fresh lime juice

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As needed Sea salt, to taste

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4 tsp. brown sugar

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1 oz. candied almonds

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As needed Lime zest, from 2 large limes

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Baguette “Toasts” (recipe follows)

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1 baguette yielding approximately 16 slices

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2 tsp. olive oil

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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.