2 large California avocados, peeled, pitted, cut into small dice

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2 cups shredded cabbage, blanched, well drained

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1/4 cup grated carrot

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1/4 cup small dice red bell pepper

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1/5 cup frozen corn kernels, thawed

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1 jalapeno pepper, seeded and minced

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1 green onion, minced

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2 Tbsp. snipped parsley

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1 Tbsp. olive oil

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2 Tbsp. lime juice

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1/5 tsp. salt

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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.