Vegetarian Charcuterie Board with Avocado and Three-Bean Salad

Serves: 8


California Avocado Three-Bean Salad

1 (15-oz) can garbanzo beans drained and rinsed
1 (15-oz) can black beans drained and rinsed
1 (15-oz) can cannellini beans drained and rinsed
2 ripe, Fresh California Avocados seeded, peeled and halved
1 1/2 cups cherry tomatoes halved
1 cup chopped cucumber
1/2 cup chopped red onion
1/4 cup chopped mint leaves
1 lemon juiced or to taste
2 limes juiced or to taste
1/4 cup extra virgin olive oil
1 large clove garlic finely minced or pressed
3/4 tsp. sea salt or to taste
1/2 tsp. freshly ground black pepper or to taste
3/4 tsp. ground sumac (or Za'atar)

Spring Charcuterie Board

1 (7 oz) wedge Brie cheese
1 (7 oz) block Havarti cheese
1/2 cup marinated artichoke hearts drained
1 cup mixed olives pitted if desired
15 table crackers (ex: wafer or water crackers)
6 flatbread crackers
10 thin breadsticks
15 baguette slices or crostini toast crackers
10 asparagus spears
6 radishes
1 small bunch green grapes
1 small bunch red grapes
12 strawberries
1 pt. blueberries
1/2 cup dried cranberries
1/2 cup dried apricots
1/2 cup pistachios with shells
1/2 cup almonds without shells

*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