1 Tbsp. olive oil

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1/2 cup red onion chopped

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1 Tbsp. garlic minced

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2 celery stalks 6", diced

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1 carrot 6", diced

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1 zucchini 6", diced

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1 lb. ground chicken

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1/4 tsp. sea salt or to taste

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1/8 tsp. black pepper or to taste

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1 cup cherry tomatoes sliced in half

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2 ripe, Fresh California Avocados peeled, seeded and cut in small cubes

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6 bell peppers large colorful, tops cut off

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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.