1/2 cup organic frozen corn, thawed

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1/2 cup onion, minced

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4 cloves garlic, minced

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1/3 cup roasted bell pepper, diced

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2 Roma tomatoes, diced

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1 scallion, chopped

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1/2 tsp. salt (adjust according to taste)

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1 lime, zested and juiced

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2 ripe, Fresh California Avocados, diced

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30 wonton skins

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1/2 cup Light soy sauce

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1/4 cup rice wine vinegar

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2 Tbsp. mirin or simple syrup

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1 tsp. sesame oil

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1 tsp. grated fresh ginger

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1 clove garlic, minced

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2 scallions, white and green sliced very thin on the bias

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1/4 tsp. chili garlic paste

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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.