3 cups dried whole wheat blend macaroni

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3 ripe, fresh California avocados, halved, peeled and seeded

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1/2 cup low-fat plain Greek yogurt

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1/4 cup fresh basil, packed

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1/4 cup fresh mint, packed

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3 Tbsp. Extra virgin olive oil

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3 Tbsp. lemon juice, divided

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1 tsp. lemon zest

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1 small clove garlic

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1/2 tsp. kosher salt

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1/4 tsp. black pepper

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1 pt. grape tomatoes, halved

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1 cup fresh corn kernels (or frozen and thawed)

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As needed Basil and mint, chopped (garnish)

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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.