1 large cucumber thinly sliced lengthwise into 12 slices

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1 ripe, Fresh California Avocado peeled, seeded and thinly sliced into 12 slices

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1 large tomato diced

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1 Tbsp. jalapeño seeded and diced

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1 cup whole raw cashews

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1/2 cup coconut cream refrigerated

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1/2 cup fresh basil

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3 Tbsp. pine nuts

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3 Tbsp. nutritional yeast

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1/3 cup lemon juice

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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.