1 head butter lettuce, torn into bite-size pieces

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4 pineapple slices, cubed

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1 mango, cut into two halves, peeled and cubed

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1 papaya, halved, seeded, peeled and cubed

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1/2 cup blueberries

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1/2 cup blackberries

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1/2 cup strawberries, halved

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1/2 cup raspberries

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2 Tbsp. fresh lemon juice

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1 ripe, Fresh California Avocado, seeded, peeled and sliced into half rounds

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3/4 cup fat-free chicken broth

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1/4 cup oil (for a no-oil recipe, increase chicken broth to 1 cup)

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2 Tbsp. white balsamic vinegar

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2 Tbsp. fresh lemon juice

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15 Italian parsley leaves

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1 large shallot, cut into 4 pieces

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2 tsp. honey

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1 tsp. Dijon-style mustard

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1 Tbsp. salt

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1/2 tsp. ground black pepper

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1 ripe, Fresh California Avocado, seeded, peeled and chopped

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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.