6 large Idaho® potatoes, cut in cubes, cooked and cooled

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4 oz. olive oil

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4 oz. melted butter

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2 oz. diced red onion

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As needed Fajita seasoning to taste

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4 large ripe, Fresh California Avocado, diced

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4 large tomatoes, diced

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2 Tbsp. minced jalapeno peppers

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5 oz. diced fresh onion

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2 Tbsp. chopped cilantro

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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.