3/4 cup extra-virgin olive oil

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3 Tbsp. balsamic vinegar

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3 tsp. whole-grain mustard

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1 1/2 tsp. sugar

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1 1/2 tsp. kosher or sea salt

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As needed Freshly ground pepper

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21 cups (about 18-oz.) lightly packed baby spinach leaves

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3 cups thinly sliced red onion

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3 red bell peppers, halved lengthwise, cleaned, seeded, and cut into long, thin slices

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6 navel oranges, peeled and white pith removed, cut into segments

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12 Copper River salmon fillets (about 5-oz. each), skin and pin bones removed

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As needed Kosher or sea salt and freshly ground pepper, to taste

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1/2 cup olive oil

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3 Fresh California Avocados, seeded, peeled, and cut into 16 thin wedges

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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.