---

---

3 ripe, Fresh California Avocado seeded, peeled and cubed

---

2 Tbsp. fresh lemon juice

---

1/4 tsp. flaky sea salt

---

1/2 tsp. fresh ground black pepper

---

1/2 tsp. red pepper flakes optional

---

---

---

1 (16 oz) block extra-firm or firm tofu drained

---

3/4 tsp. turmeric powder

---

1/2 tsp. ground black pepper

---

1 Tbsp. avocado oil

---

1 tsp. Himalayan black salt

---

---

---

California Avocado Smash (see make-ahead recipe above)

---

Tofu Scramble (see make-ahead recipe above)

---

4 oz. balsamic glaze

---

1 (2 oz) jar capers

---

1 (8 oz) package vegan cream cheese

---

2 Tbsp. bagel seasoning

---

8 strips vegan bacon cooked and chopped

---

8 oz. vegan deli slices (hickory smoked or black forest ham plant-based deli slices)

---

1 (16 oz) package mini bagels toasted

---

1 small baguette grilled

---

3 ripe, Fresh California Avocados seeded, peeled and thinly sliced

---

1 cucumber peeled into ribbons

---

2 carrots peeled into ribbons

---

1 tomato sliced

---

1 (16 oz) package red grapes

---

1 radish thinly sliced

---

1 (8oz) package microgreens

---

*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.