3 Fresh California Avocados, peeled and diced*

---

6 cups chopped tomato

---

3 mango, peeled, pitted and diced

---

3/4 cup finely chopped red onion

---

6 Tbsp. fresh lime juice

---

3 Tbsp. chopped fresh cilantro

---

2 tsp. salt, divided

---

3 Tbsp. olive oil

---

12 6-oz wild Copper River salmon fillets

---

3/4 tsp. freshly ground black pepper

---

*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.