1/2 honey dew melon, ripe scooped out with a melon baller

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6 avocados, halfed and scooped out with a melon baller (reserve shells)

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3 Tbsp. wild honey

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1 Tbsp. rice wine vinegar

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juice of 1/2 orange

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zest of one orange (zest the orange before juicing the 1/2)

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1 Tbsp. tarragon, chiffonade

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As needed chili powder, to taste

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As needed Salt to taste

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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.