Pasta, Salmon, California Avocado, Cauliflower and Olives

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Serves: 12

1 1/2 lb. angel hair pasta, cooked al dente and drained As needed White sauce (recipe follows) 3 lb. salmon, cooked, boned and cut into bite size pieces 1 lb. cauliflower, cut into flowerets and steamed 1 cup ripe olives, sliced 5 California avocados, seeded, peeled and diced 1/3 cup fresh lemon juice 1/2 cup fresh dill, finely chopped White Sauce (Yield: 4 cups) 1 cup dry white wine 4 Tbsp. shallots, finely minced 2 cups unsalted butter, cut into slices 1 cup Whipping cream 2 Tbsp. Dijon mustard 1 tsp. salt 1/2 tsp. pepper

*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.

Did You Know?

Avocados can actually be used in baking recipes. Learn more about California Avocados.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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