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1 (15-oz) can garbanzo beans drained and rinsed

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1 (15-oz) can black beans drained and rinsed

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1 (15-oz) can cannellini beans drained and rinsed

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2 ripe, Fresh California Avocados seeded, peeled and halved

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1 1/2 cups cherry tomatoes halved

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1 cup chopped cucumber

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1/2 cup chopped red onion

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1/4 cup chopped mint leaves

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1 lemon juiced or to taste

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2 limes juiced or to taste

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1/4 cup extra virgin olive oil

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1 large clove garlic finely minced or pressed

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3/4 tsp. sea salt or to taste

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1/2 tsp. freshly ground black pepper or to taste

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3/4 tsp. ground sumac (or Za'atar)

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1 (7 oz) wedge Brie cheese

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1 (7 oz) block Havarti cheese

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1/2 cup marinated artichoke hearts drained

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1 cup mixed olives pitted if desired

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15 table crackers (ex: wafer or water crackers)

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6 flatbread crackers

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10 thin breadsticks

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15 baguette slices or crostini toast crackers

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10 asparagus spears

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6 radishes

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1 small bunch green grapes

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1 small bunch red grapes

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12 strawberries

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1 pt. blueberries

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1/2 cup dried cranberries

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1/2 cup dried apricots

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1/2 cup pistachios with shells

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1/2 cup almonds without shells

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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.