10 oz. shrimp large-sized, raw, peeled and tails removed

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1 tsp. olive oil

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1/8 tsp. salt

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1/8 tsp. ground pepper

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1 English cucumber (5 cups of noodles)

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3/4 ripe, Fresh California Avocado seeded, peeled and chopped

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6 oz. hearts of palm sliced

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1/2 cup flat-leaf parsley chopped

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8 tsp. red wine vinegar

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8 tsp. olive oil

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2 cloves garlic minced

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1/4 tsp. salt

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1/4 tsp. crushed red pepper

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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.