1 tsp. avocado oil

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12 scallions, roots trimmed and 2 inches of the dark green discarded

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4 ripe, Fresh California Avocados*, peeled and seeded

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1 Tbsp. freshly squeezed lime juice

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1 1/2 tsp. olive oil

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1/2 cup minced sweet onion

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1/4 cup chopped fresh parsley leaves

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1/4 tsp. toasted and ground cumin seed

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2 crisp Granny Smith apples, cored and cubed

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As needed Kosher salt, to taste

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As needed Freshly ground black pepper, 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.