Cucumber Salad, recipe follows

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2 lb. baby carrots, peeled, halved lengthwise

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4 1/2 oz. sourdough bread, cut into cubes

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3 Fresh California Avocados*, peeled, seeded, diced

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1/2 oz. cilantro leaves

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1/4 cup Extra virgin olive oil

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1 tsp. sea salt

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As needed Toasted black sesame seeds, as needed for garnish

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As needed Olive oil, as needed

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2 lb. Japanese or pickling cucumbers, thinly slided

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5 oz. shallots, thinly sliced

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1/4 oz. Thai chili, thinly sliced

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2 oz. ginger, finely julienned

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3 cups rice wine vinegar

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2 cups sugar

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2 Tbsp. salt

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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.