1/2 cup sweet corn, grilled

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

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2 heirloom tomatoes, chopped finely

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1/2 Vidalia onion, minced

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1 clove garlic, minced

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1/2 lime, juiced

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1 Tbsp. olive oil

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As needed Sea salt and pepper, to taste

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4 (6-oz.) salmon filets

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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.