1 small russet potato diced

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1 tsp. kosher salt

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1/2 tsp. garlic powder

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1/2 tsp. smoked paprika

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1 Tbsp. olive oil divided

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3 oz. ground chorizo

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3 cups spinach chopped

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2 eggs soft scrambled (see notes below)

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1/4 ripe, Fresh California Avocado peeled, seeded and thinly sliced

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2 Tbsp. chopped green onions for topping

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2 Tbsp. chipotle in adobo sauce

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1/2 cup Greek yogurt

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1/4 cup mayonnaise

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1 tsp. garlic powder

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1 tsp. honey to taste

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1/2 tsp. apple cider vinegar

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1 tsp. olive oil

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1/4 tsp. kosher salt or 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.