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1 cup red quinoa rinsed

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2 cups cold water

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1/8 tsp. Kosher salt or to taste

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2 corncobs

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1 medium (10 ounces) zucchini, sliced Hasselback style (Slice straight down into the zucchini, but stop just short of cutting all the way through)

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3 Tbsp. olive oil

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1/8 tsp. Kosher salt or to taste

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

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1/4 cup olive oil

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2 Tbsp. lime juice

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1 1/2 tsp. turmeric powder

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1 ripe, Fresh California Avocado seeded and peeled

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1/2 cup cold water

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1/8 tsp. Kosher salt or to taste

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2 cups cooked red quinoa

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1 cup roasted shaved corn kernels

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1 roasted Hasselback zucchini

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1 cup wild arugula loosely packed

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4 radishes (3-oz.) thinly sliced

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3 heirloom tomatoes small, cored and thinly sliced

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1 ripe, Fresh California Avocado seeded, peeled and sliced

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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.