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1 small head of Asian cabbage (about 4 cups), finely chopped

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1/4 head red cabbage (about 2 cups), finely chopped

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1/4 cup fresh mint, chopped

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1/4 cup fresh cilantro, chopped

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1 red or orange bell pepper, thinly sliced

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1 ripe, Fresh California Avocado, peeled and cut into chunks or slices

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1/4 roasted peanuts, crushed

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2 limes, juiced

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1 Tbsp. fish sauce or may substitute 1/2 Tbsp. salt

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1 Tbsp. sugar or agave nectar

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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.