20 oz. red potatoes, 1/2" dice

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2 oz. Red onion, chopped

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2 1/2 oz. mushrooms, sliced

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3 oz. cheddar cheese, shredded

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2 oz. olive oil

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1 Tbsp. butter

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2 tsp. rosemary, chopped

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1 tsp. salt

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1 Fresh California Avocado

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3 oz. cherry tomatoes, halved

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2 Tbsp. sour cream

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As needed fresh salsa for serving

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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.