1 ripe, Fresh California Avocado, seeded, peeled and cut into 1/4-inch slices

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2 lemons, juiced

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2 ripe tomatoes, each cut into 1/4-inch slices

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8 medium fresh basil leaves

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1 (8-oz.) ball of fresh mozzarella cheese, cut into 1/4-inch slices

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1/4 cup lemon-scented olive oil

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3 Tbsp. capers, drained

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As needed Sea salt, to taste

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As needed Fresh ground black pepper, to taste

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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.