Seared Salmon with California Avocado Corn Tapenade

Serves: 4


1/2 cup sweet corn, grilled
1 ripe, Fresh California Avocado, seeded, peeled and chopped
2 heirloom tomatoes, chopped finely
1/2 Vidalia onion, minced
1 clove garlic, minced
1/2 lime, juiced
1 Tbsp. olive oil
As needed Sea salt and pepper, to taste
4 (6-oz.) salmon filets
2 Tbsp. olive oil

*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