1 poblano pepper

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4 thumb-size stalks green garlic

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2 tsp. oil

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2 ripe, Fresh California Avocados, seeded, peeled and diced

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2 Tbsp. fresh lime juice

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1/8 salt, or to taste

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4 slices sourdough bread, or rustic rye

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4 Tbsp. crushed corn nuts (quicos)

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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.