1 Avocado cut in 6 pieces - lengthwise

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1 red onion cut in thinly slices

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2 tomatoes chopped, seeds removed

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As needed 2 or 3 tablespoons of parsley or cilantro leaves (washed and pat dry)

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As needed Salt and pepper to taste

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As needed olive oil

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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.