8 oz. dried orzo pasta

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2 ripe, Fresh California Avocados, seeded, peeled, and diced into 1/2-in. pieces

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4 Tbsp. lemon juice

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1 tsp. lemon zest

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1/3 cup Kalamata olives, pitted and cut into quarters

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1/3 cup crumbled feta cheese

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1/3 English cucumber, diced into 1/2-in. pieces

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1/3 cup toasted pine nuts

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2 Tbsp. fresh dill, chopped

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1 Tbsp. Extra virgin olive oil

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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.