6 oz. baby spinach leaves

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1 Tbsp. olive oil

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4 ripe, Fresh California Avocados

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1/4 cup fresh lemon juice

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1 Tbsp. lemon zest

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1/2 tsp. red chili flakes

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1/2 cup finely chopped red onion

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3/4 cup chopped roasted red peppers (drained, from a jar)

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1/2 chopped sundried tomatoes in oil (drained)

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1/2 cup black olives, pitted and chopped (such as kalamata)

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1/2 cup loosely packed fresh basil leaves, chiffonaded

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1 cup freshly grated pecorino romano cheese

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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.