1 Tbsp. coconut oil

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1 Tbsp. garlic minced

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1 lb. shrimp medium-sized, peeled, deveined and tail removed

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1/4 cup prepared basil pesto

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4 cups arugula

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1 honeydew melon formed into small melon balls (or 1 inch cubes)

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2 ripe, Fresh California Avocados seeded, peeled and cubed

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1 lime juiced

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4 Tbsp. white balsamic vinegar

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1/8 tsp. kosher salt or to taste

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1/8 tsp. black pepper freshly cracked, 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.