Grilled California Avocado with Fresh Garden Salsa

Serves: 4


2 Medium vine-ripened tomatoes, peeled, seeded and cut into ΒΌ-inch dice
2 Tbsp. Julienne-cut and quartered orange bell pepper slices
1/2 clove garlic, minced
2 small green onions, sliced
1 Tbsp. chopped red onion
1 Tbsp. drained, sliced black olives
1/2 tsp. fresh orange or lemon zest, minced
1 tsp. minced fresh dill
1/4 tsp. sea salt, or to taste
1 tsp. fresh orange or lemon juice, plus extra for drizzling
2 Fresh California Avocados, halved and seeded
As needed Olive oil spray

*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