2 ripe, Fresh California Avocados(about 2 cups) seeded and peeled

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3 strips cooked bacon, crumbled into small pieces

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2 Tbsp. diced tomato, (¼-inch dice)

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2 Tbsp. diced red onion, (¼ inch dice)

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2 Tbsp. cilantro, chopped

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1/2 cup queso fresco

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2 tsp. minced jalapeno

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1 lime, juiced

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As needed Kosher salt and freshly cracked 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.