Avocado Salad, (see make-ahead recipe below)

---

1 lb. small potatoes, peeled and quartered

---

1/4 cup olive oil, divided

---

2 Tbsp. water

---

1 bunch kale, stemmed and torn into pieces

---

1/2 lime, juiced

---

1 jalapeño, seeded and diced (optional)

---

1/2 tsp. salt, divided

---

1/2 tsp. pepper, divided

---

1 clove garlic, minced

---

1/2 tsp. cumin

---

16 (4-inch) corn tortillas

---

As needed Salsa or hot sauce of your choice to taste

---

4 oz. queso fresco, crumbled (skip cheese for vegan tacos)

---

---

---

2 ripe, medium Fresh California Avocado, seeded, peeled and diced

---

1 lime, juiced

---

1 Tbsp. minced red onion

---

2 tsp. olive oil

---

1 pinch salt

---

1 pinch pepper

---

*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.