1 1/2 tsp. olive oil

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1 fresh poblano chile

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1/3 cup shelled pecans

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4 ripe Fresh California Avocados

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1/2 cup minced sweet onion

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3 Tbsp. fresh lime juice

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1/4 cup chopped cilantro leaves

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1 roma tomato, seeded and finely diced

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1/4 tsp. toasted and ground cumin seed

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1 tsp. kosher salt

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1/4 tsp. Freshly ground pepper

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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.