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1 lime

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2 ripe, Fresh California Avocados, seeded, peeled, and cut into quarters

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1/2 cup plain, low-fat yogurt

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1/3 cup packed fresh cilantro leaves

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1 Tbsp. Extra virgin olive oil

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1/2 tsp. kosher salt

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As needed Freshly ground black pepper, to taste

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3 large bell peppers (use a variety of colors), trimmed, cut into 1-in. pieces

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2 medium zucchini, trimmed, cut in half, lengthwise, and then cut into ½-in. half-moons

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1 medium red onion, peeled and cut into 1-in. pieces

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1 Tbsp. Extra virgin olive oil

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1/2 tsp. kosher salt

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As needed Freshly ground black pepper, to taste

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1 ripe, Fresh California Avocado, seeded, peeled, and cut into ¾-in. pieces

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1 lime, cut into 8 wedges

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6 6-oz. salmon fillets, skinned

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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.