3/4 cup orange juice

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1/3 cup lemon juice

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1/3 cup lime juice

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3 large cloves garlic, chopped finely

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1/2 Tbsp. salt

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1/2 tsp. black pepper

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1/4 tsp. cayenne pepper

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1 1/2 cups olive oil

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3 gal. sliced romaine (1/2 inch wide)

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24 oranges, peeled and sliced (12 lbs.)

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2 lb. jicama, julienned

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12 California Avocados (6 lbs.)

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As needed Shredded mint, for garnish

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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.