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4 ripe, Fresh California Avocados – seeded; peeled; diced

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1/2 Melissa’s Perfect Sweet Onion – diced small

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2 ripe Roma Tomatoes – diced small

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1 New Mexico Hatch Chile (medium heat) –roasted; peeled; seeded; diced small

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2 cloves Melissa’s Peeled Garlic – minced

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1/2 bunch Fresh Cilantro – stems removed, chopped

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3 limes

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As needed Kosher Salt and Freshly Ground Pepper – to taste

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As needed Melissa’s Pomegranate Arils – as needed, for garnish

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1 1/2 lb. Melissa’s Baby Dutch Yellow® Potatoes

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As needed kosher salt

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As needed canola oil

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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.