1 Fresh California Avocados peeled and diced*

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2 cups chopped tomato

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1 mango peeled, pitted and diced

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1/4 cup finely chopped red onion

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2 Tbsp. fresh lime juice

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1 Tbsp. chopped fresh cilantro

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3/4 tsp. salt divided

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1 Tbsp. olive oil

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4 6-oz wild Copper River salmon fillets

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1/4 tsp. freshly ground black 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.