Tabbouleh Salad (recipe follows)

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3 Fresh California Avocados*, sliced

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2 1/2 cups bulgur wheat

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2 1/2 cups boiling water

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1 1/2 lb. English cucumber, finely diced

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1 1/2 lb. cherry or grape tomatoes, halved

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1 cup green onions, thinly sliced

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1 cup Italian parsley, roughly chopped

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1 cup cilantro, roughly chopped

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1 1/2 cups basil, thinly sliced

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1/2 cup mint, finely chopped

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1/3 cup Extra virgin olive oil

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4 Tbsp. avocado oil

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1 1/3 cups Meyer lemon juice

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1/2 cup + 2 Tbsp. Meyer lemon zest

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1 Fresh California Avocado, finely diced

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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.