1 cup dry bulgur

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4 lemons

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8 cups finely chopped kale

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3 cups chopped Persian cucumber

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1 1/2 cups cups finely chopped mint

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1 cup chopped scallions

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1 cup olive oil

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2 1/2 tsp. salt

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As needed pepper to taste

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2 Fresh California Avocados, peeled, seeded

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As needed Cherry tomato halves (optional)

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As needed Feta cheese (optional)

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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.