4 California Avocados

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2 Tbsp. fresh lemon juice

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3 oz. cherry tomatoes, cut in half or quarters if large

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2 oz. finely diced hot house cucumber, seeded (do not peel)

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2 oz. finely chopped red onion

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2 oz. pitted Kalamata olives, chopped

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2 oz. finely crumbled Feta cheese

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2 tsp. chopped, fresh marjoram or oregano

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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.