This vibrant bowl is perfect for a party. It’s delicious on its own, and it makes a tasty topping for a baguette slice or a cracker. California Avocados are in season Spring through Summer, so now is the perfect time to take advantage of the abundance of the fresh produce grown in California—be sure to look for California on the label at your local grocery store.

Looking for more recipes featuring California Avocados? Try some of these:

– smoked gouda grilled cheese bites with california avocados
– heirloom tomato and california avocado galette
– guacanoochi
– kimchi quesadillas with swiss cheese and avocado
– spaghetti with asparagus, wilted greens, and avocado
– vegan mint chip avocado milkshake

Spring Charcuterie Board with California Avocado Three-Bean Salad
Serves 6 to 8

For the California Avocado Three-Bean Salad:
1 can garbanzo beans (15 oz / 425 g), drained and rinsed
1 can black beans (15 oz / 425 g), drained and rinsed
1 can cannellini beans (15 oz / 425 g), drained and rinsed
2 ripe, Fresh California Avocados, seeded, peeled, and cubed, plus additional avocado slices, for garnish
1 1/2 cups (240 g) cherry tomatoes, halved
1 cup (140 g) chopped cucumber
1/2 cup (65 g) chopped red onion
1/4 cup (13 g) chopped mint leaves
1 to 2 lemons, juiced
1 to 2 limes, juiced
1/4 cup (60 ml) extra virgin olive oil
1 large garlic clove, finely minced or pressed
3/4 teaspoon salt
3/4 teaspoon ground sumac (see note)
1/2 teaspoon freshly ground black pepper

In a large bowl, combine the garbanzo beans, black beans, cannellini beans, cubed avocado, cherry tomatoes, cucumber, red onion, and mint. Toss briefly to combine, then set aside.

In a small bowl, combine the juice from one lemon and one lime, then add the olive oil, garlic, salt, pepper, and sumac. Whisk until blended, then pour the dressing onto the salad and toss well to combine. Taste for citrus and salt, and add more if needed. Cover the bowl, and refrigerate for at least 30 minutes or up to four hours to allow the flavors to meld. Keep refrigerated until ready to serve, and enjoy!

For the Spring Charcuterie Board:
2 to 3 kinds of crackers (use a variety of shapes and flavors)
thin baguette slices
2 to 3 kinds of cheeses (use a variety of hard and soft cheeses with different flavors)
2 to 3 kinds of fresh spring vegetables (such as radishes, asparagus spears, carrots, or celery)
2 to 3 kinds of fresh fruit (such as berries or grapes)
1 to 2 kinds of dried fruit (such as apricots, cherries, or cranberries)
1 to 2 kinds of nuts (such as almonds, pistachios or candied pecans)
marinated artichoke hearts, drained
olives of your choice (such as Castelvetrano or Kalamata), pitted if desired

Other suggestions:
marinated mushrooms
gherkins or other small pickles
jam, preserves, or honey

Before assembling, be sure to place the empty charcuterie board where it will be served, so you won’t have to move it later.

To begin assembling, place a serving bowl of California Avocado Three-Bean Salad on the board, followed by the cheeses of your choice. Then place items that are served in smaller bowls—like artichoke hearts, olives, or pickles—on the board. Fill in the spaces using crackers, baguette slices, and fresh vegetables and fruit, arranging them creatively to your liking. Fill in any remaining spaces on the board using smaller items like nuts, dried fruit, and berries. Be sure to include small knives for the cheeses, a serving spoon for the salad, and toothpicks, if desired.

Notes:
— Sumac is a middle eastern spice with a tangy flavor and a red color. It is available in the spice section of many grocery stores and online.