Seven-Layer Avocado Salad in a Jar

Serves: 4


2 Persian cucumbers, diced
1 cup shredded red cabbage
1 cup cooked edamame
8 orange and/or yellow mini bell peppers, stemmed and sliced in rings
1 cup coarsely chopped cooked artichoke hearts
1 1/3 cups chopped tomatoes
1 ripe, medium Fresh California Avocado, peeled, seeded and diced
3 Tbsp. fresh citrus juice (lemon and/or orange or lime)*
2 Tbsp. Extra virgin olive oil
1 Tbsp. country Dijon or spicy mustard
1 clove garlic, minced
8 leaves fresh basil, minced
1/4 tsp. cracked black pepper, or more to taste
As needed Salt to taste

*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