2 Fresh Calfiornia Avocados*, peeled, pitted, diced

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1 pineapple, peeled, cored, and thinly sliced on mandolin

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1 lemon, finely zested, then juiced

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2 Tbsp. mint, chiffonade

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1/4 cup cashews, toasted, then chopped

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As needed Salt to taste

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As needed Pomegranate Vinaigrette (recipe follows)

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2 Tbsp. red wine vinegar

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1 Tbsp. pomegranate molasses

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6 Tbsp. olive oil

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As needed Salt and pepper to taste

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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.