2 cups watermelon seedless, cut into 3/4-inch cubes

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2 Persian cucumbers cut into 3/4-inch cubes

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2 ripe, Fresh California Avocado peeled, seeded and cut into 3/4-inch cubes

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1/4 cup crumbled cotija cheese or feta cheese

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1/3 cup basil leaves hand-torn into small shreds

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3 Tbsp. aged balsamic vinegar or to taste

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1/8 tsp. freshly ground black pepper or 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.