1 lb. blue or purple potatoes, about 12 small potatoes, washed, with skins on

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1 pita bread, torn into 1/2-inch pieces

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1 Tbsp. Extra virgin olive oil

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As needed Salt, to taste

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As needed Freshly ground black pepper, to taste

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2 ripe Fresh California Avocados, seeded and cut into 1/2-inch dice

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4 Persian cucumbers, halved and cut into 1/2-inch slices

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3 Roma tomatoes, cored and cut into 1/2-inch dice

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4 scallions, thinly sliced on the diagonal

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4 oz. feta cheese, crumbled

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4 cups arugula

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As needed Vinaigrette (see make-ahead recipe below)

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2 lemons

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1 tsp. freshly grated lemon zest

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2 Tbsp. white vinegar

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As needed Salt, to taste

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1 tsp. freshly ground black pepper

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1/3 cup Extra virgin 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.