1 1/2 lb. bag red, white and blue potato medley (or assorted red, blue/purple and new potatoes)

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2 ripe, Fresh California Avocados seeded and peeled

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1/2 lemon zested and juiced

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2 green onions, white and light green parts only minced

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1/2 cup diced celery optional

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1 serrano pepper stemmed, seeded and minced, optional

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1/2 tsp. garlic 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.