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Creamy Hass Avocados, citrus fruits and fresh herbs make a simple and delicious salad. Recipe provided by the Chilean Avocado Importers Association Ingredients 2 2 2ripe, Fresh Hass Avocados seeded, peeled and diced into ¼ inch cubes 1/2 0.5 0.5Meyer lemon, segmented (if Meyer lemon is unavailable, substitute mix of lemon and lime) 1/2 0.5 0.5orange, segmented 1/2 0.5 0.5blood orange, segmented 1 1 1Tbsp. TABLESPOON_USVolumeextra virgin olive oil 1 1 1Tbsp. TABLESPOON_USVolumemayonnaise 1/4 0.25 0.25red onion, diced 1 1 1tsp. TEASPOON_USVolumetarragon, chopped 1 1 1tsp. TEASPOON_USVolumeparsley, chopped 1 1 1tsp. TEASPOON_USVolumechives, sliced 1 1 1Tbsp. TABLESPOON_USVolumekosher salt (or to taste) 1 1 1tsp. TEASPOON_USVolumefresh cracked pepper (or to taste) 3 3 3bunches rocket (baby arugula), cleaned 1/8 0.125 0.125cup CUP_USVolumespiced pistachios, lightly chopped Instructions In mixing bowl, combine avocado, splash juice from citrus segments, splash olive oil. Add mayonnaise, red onion, cut herbs, salt and pepper; mix well. Add rocket, pistachios and all but a few pieces of citrus segments; lightly toss. Divide salad evenly on two salad plates; garnish with remaining citrus.   * 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. 2

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