2 lb. California Avocados

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1 cup roasted corn kernels*

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1 medium lemon, sliced thinly (including peel), then cut into small dice

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4 large cloves garlic, chopped finely

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2 (or to taste) jalapeno peppers, chopped finely

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1 tsp. ground cumin

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1 tsp. salt

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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.