2 Persian cucumbers, diced

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1 cup shredded red cabbage

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1 cup cooked edamame

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8 orange and/or yellow mini bell peppers, stemmed and sliced in rings

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1 cup coarsely chopped cooked artichoke hearts

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1 1/3 cups chopped tomatoes

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1 ripe, medium Fresh California Avocado, peeled, seeded and diced

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3 Tbsp. fresh citrus juice (lemon and/or orange or lime)*

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2 Tbsp. Extra virgin olive oil

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1 Tbsp. country Dijon or spicy mustard

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1 clove garlic, minced

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8 leaves fresh basil, minced

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1/4 tsp. cracked black pepper, or more to taste

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As needed Salt to taste

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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.