2 Medium vine-ripened tomatoes, peeled, seeded and cut into ¼-inch dice

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2 Tbsp. Julienne-cut and quartered orange bell pepper slices

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1/2 clove garlic, minced

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2 small green onions, sliced

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1 Tbsp. chopped red onion

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1 Tbsp. drained, sliced black olives

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1/2 tsp. fresh orange or lemon zest, minced

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1 tsp. minced fresh dill

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1/4 tsp. sea salt, or to taste

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1 tsp. fresh orange or lemon juice, plus extra for drizzling

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2 Fresh California Avocados, halved and seeded

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As needed Olive oil spray

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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.