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1 ripe, Fresh California Avocado seeded and peeled

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1 cup Greek yogurt

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3 Tbsp. lemon juice

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1 Tbsp. parsley chopped

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1/8 tsp. sea salt or to taste

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1/2 tsp. black pepper

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1 can garbanzo beans (15.5-oz. can)

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1/2 cup red onion diced

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3/4 cup celery sliced

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1/2 cup bell pepper orange, diced

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1/2 cup bell pepper red, diced

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1 ripe, Fresh California Avocado seeded, peeled and cut into 1" chunks

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1/3 cup parsley chopped

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2 cans Alaska Red Salmon (7.5-oz. cans), check for and remove bones, if any

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4 butter lettuce leaves large

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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.