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1/4 cup white wine vinegar

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1/2 tsp. sea salt

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1/2 tsp. organic cane sugar

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3/4 cup red onion diced

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2 cups kiwi diced (approximately 6 kiwis)

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1 ripe, Fresh California Avocado peeled, seeded and diced

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1 jalapeño finely diced, seeds removed (optional)

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1 lime juiced

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1 clove garlic minced

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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.