8 mini Persian cucumber, sliced

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2 ripe, Fresh California Avocados, seeded, peeled and cubed

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1 cup cubed or crumbled feta cheese

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1/4 Tbsp. roughly chopped Italian flat-leaf parsley

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2 Tbsp. extra virgin olive oil

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1 Tbsp. red wine vinegar

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1 clove garlic, minced

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1/2 tsp. red chili flakes

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1/4 tsp. sea salt

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1/8 tsp. freshly ground black pepper, or to taste

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1 Tbsp. fresh lemon juice, or 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.