1/2 cup basil leaves loosely packed, plus extra for garnish

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1/2 tsp. chopped fresh oregano plus a sprig for garnish (or use a pinch of dried)

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1/2 tsp. crushed red pepper flakes

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3 Roma tomatoes, diced

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1 clove garlic minced

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1 tsp. balsamic vinegar di Modena

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4 ripe, Fresh California Avocados, peeled, seeded and coarsely mashed

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1/2 tsp. sea salt or to taste

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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.