2 (6-inch) corn tortillas

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1/2 ripe, Fresh California Avocados, seeded and peeled

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1/4 lemon

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2 tsp. olive oil

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1 packed cup washed, stemmed and torn kale (or spinach)

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1/8 tsp. hot red pepper flakes

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1/2 cup egg whites or egg substitute

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1/4 cup diced roasted red pepper

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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.