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1/4 cup lemon juice fresh

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3 Tbsp. olive oil

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1/8 tsp. garlic powder

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1/8 tsp. sea salt

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1/8 tsp. pepper

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2 cups packaged broccoli rice or 3.5 cups broccoli florets

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1/2 cup Italian parsley leaves packed

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1/4 cup red onion minced

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2 cups Roma tomatoes diced

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1 cup English cucumber (seedless), unpeeled and diced

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1 ripe, Fresh California Avocado peeled, seeded and diced

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1 wild salmon fillet, cut into 4 pieces

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1 Tbsp. Italian seasoning herb mix (no salt)

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1/8 tsp. sea salt

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1/8 tsp. pepper

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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.