|2||ripe, Fresh California Avocados, seeded, peeled and diced|
|1/4||cup||soft goat cheese|
|1/4||cup||diced sun dried tomatoes|
|1/4||cup||softened unsalted butter|
|As needed||Cumin, to taste|
|As needed||Salt, to taste|
|As needed||Pepper, to taste|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Serve with a side of mixed green salad.
To read more about chef Vincent Guerithault, click here.
*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.