1 head Romaine, rinsed, bottom removed, and leaves cleaned

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1 Fresh California Avocado*, peeled, pitted, cut into quarters

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2 slices red onion, sliced 1/4" thick

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1 cup fresh croutons, toasted

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1/2 cup shaved Romano cheese

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4 oz. Caesar salad dressing

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4 tsp. white balsamic vinegar

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As needed Extra virgin olive oil or grapeseed oil

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As needed Salt and pepper to taste

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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.