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1 small red cabbage head (about 1 pound)+

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1 small cauliflower head (about 1 pound)

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1/4 cup olive oil

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1 1/2 Tbsp. chili powder

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1 tsp. sea salt

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2 ripe, Fresh California Avocados

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1 tsp. lemon juice

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1 cup loosely packed flat-leaf parsley

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1 clove garlic

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zest from 1/2 lemon

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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.