3 cups roasted corn - cut from the cob

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1 1/2 cups Roma tomato - diced, 1/4"

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1 1/2 cups onion - sweet white

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3 Tbsp. jalapeño chile - seeded, minced

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6 Tbsp. lime juice - fresh, squeezed

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2 Tbsp. salt - kosher

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2 Tbsp. pepper - fresh, cracked

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3/4 cup cilantro - chopped

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3 cups California Avocado - diced 1/4"

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3/4 cup 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.