1/2 cup quinoa

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1 smashed garlic clove

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2 Tbsp. lemon juice

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1 Tbsp. Extra virgin olive oil

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1 Tbsp. champagne vinegar

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As needed Salt, to taste

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1/4 cup Extra virgin olive oil

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3 ripe, Fresh California Avocados, cut in half and seeded

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1/3 cup diced ripe tomatoes or halved cherry tomatoes

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1/3 cup peeled, seeded and sliced cucumber

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1/4 cup orange segments

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1/4 cup Italian parsley leaves

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1/4 cup fresh mint leaves

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As needed Fresh black pepper, 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.