2 cups white quinoa cooked and packed

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1 mango diced

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1/2 cup fresh cilantro large stems removed and finely diced

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1/2 small red onion diced

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1/2 cup salted roasted pepita seeds

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2 green onions diced

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1 jalapeño seeds and stem removed, finely diced

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4 ripe, Fresh California Avocados seeded, peeled and halved

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1/2 tsp. extra virgin olive oil

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1/2 tsp. maple syrup

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1/2 tsp. lime juice

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1/8 tsp. salt

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1/8 tsp. pepper

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2 Tbsp. extra virgin olive oil

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1 Tbsp. pure maple syrup

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2 limes juiced

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1 garlic minced

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1 tsp. 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.