1 ripe, Fresh California Avocado seeded and peeled

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2 English cucumbers peeled

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4 tomatoes yellow or green

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2 cups loosely packed greens like watercress, arugula or baby spinach

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2 scallions roots removed

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2 cloves garlic

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1/2 cup almonds blanched (optional)

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1/2 cup kimchi thinly sliced

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1 Tbsp. olive oil divided

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As needed red chili flakes dried (optional)

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1/8 tsp. sea 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.