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4 firm-ripe, Fresh California Avocados seeded, peeled and halved

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2 cups water

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1 cup red quinoa

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1 cup flour

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1/2 tsp. paprika

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1/2 tsp. black pepper

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2 Tbsp. lemon zest

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2 eggs

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2 cups canola oil or vegetable oil (for frying)

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2 heirloom tomatoes medium, or beefsteak tomatoes

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1/2 cup extra virgin olive oil

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4 basil leaves finely chopped

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4 dill sprigs finely chopped

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4 parsley leaves finely chopped

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2 1/2 Tbsp. sea salt

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2 cups water

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1 cup lime juice

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1/2 yellow onion diced

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1 clove garlic peeled and minced

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1/2 red bell pepper diced

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1/2 cup extra virgin olive oil

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1/2 Tbsp. Calabrian chiles or red serrano peppers, chopped

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1/2 tsp. ground coriander

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1/2 tsp. dried oregano

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1 1/2 cups vine ripe tomatoes chopped

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2 Tbsp. sherry vinegar or red wine vinegar

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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.