2 ripe Fresh California Avocados, peeled, seeded and quartered

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1/2 lime, juice

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1 Tbsp. minced shallot

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1 Tbsp. (or more) minced jalapeño

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1 Tbsp. (or more) cooked bacon ends and pieces

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1 Tbsp. sun dried tomatoes packed in oil, chopped

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1/2 tsp. tsp. kosher salt

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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.