1 1/2 lb. angel hair pasta, cooked al dente and drained

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As needed White sauce (recipe follows)

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3 lb. salmon, cooked, boned and cut into bite size pieces

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1 lb. cauliflower, cut into flowerets and steamed

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1 cup ripe olives, sliced

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5 California avocados, seeded, peeled and diced

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1/3 cup fresh lemon juice

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1/2 cup fresh dill, finely chopped

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1 cup dry white wine

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4 Tbsp. shallots, finely minced

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2 cups unsalted butter, cut into slices

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1 cup Whipping cream

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2 Tbsp. Dijon mustard

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1 tsp. salt

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1/2 tsp. 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.