1/2 cup cooked bulgur (made from about 3 tablespoons dry bulgur)

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1 egg

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1/8 tsp. garlic minced

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2 green onions sliced

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1/3 ripe, Fresh California Avocado peeled, seeded and sliced

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1/2 lime juiced

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1/8 tsp. sea salt or to taste

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1/8 tsp. pepper or to taste

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1 Tbsp. cilantro or basil, chopped

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5 oz. salmon fillet ahi tuna or other fish, seared (optional)

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1/8 tsp. salt

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1/8 tsp. pepper

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1/2 tsp. 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.