8 (1/2-inch) slices rustic or country bread

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1/4 cup olive oil, divided

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1/4 cup low-fat mayonnaise

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4 (4-oz.) boneless and skinless salmon fillets

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1 tsp. salt

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1/4 tsp. freshly ground black pepper

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4 leaves green leaf or red leaf lettuce

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1 tomato, cut into eight slices

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8 slices bacon, cooked until crispy and drained on paper towels

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2 ripe Fresh California Avocados, peeled, seeded and sliced

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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.