3 perfectly ripe California avocados (Should give a little when you squeeze gently)

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2 small vine ripe tomatoes

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1 bunch scallions (spring onions), sliced

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2 Tbsp. chopped fresh cilantro

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1/2 lime, juiced (or to taste)

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1 up to 1 table spoon of Hot Green Salsa or if not available use 3 slices of pickled jalapeño peppers finely chopped. Discard seeds! (Use from a jar)

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2 pinches coarse salt Coarsely ground black pepper 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.