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1 ripe, Fresh California Avocado, peeled, seeded and roughly chopped

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4 roasted Hatch chiles, peeled, seeded and chopped

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1 cup loosely packed cilantro

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1 lemon, juice only

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1 pt. mixed small tomatoes like grape or cherry tomatoes, halved

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1 ripe, Fresh California Avocado, lightly grilled and diced

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As needed 2 large or 4 small roasted Hatch chiles, seeded and diced

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2 ears corn, lightly grilled and cut from cob (omit for Paleo)

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2 ripe peaches, lightly grilled and diced

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1 Tbsp. lemon juice

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1 Tbsp. olive oil

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1 pinch sea salt

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As needed fresh cracked pepper, to taste

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1/4 tsp. sea salt

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1 tsp. smoked paprika

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2 tsp. coconut sugar or brown sugar

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As needed 1.5-2 lb. side of wild salmon

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1/2 Tbsp. olive oil

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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.