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2 ripe, Fresh California Avocados seeded, peeled and halved

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4 bulbs of garlic preferably roasted

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1 Tbsp. extra virgin olive oil

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2 limes juiced (about ¼ Cup)

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2 jalapenos medium, sliced (add more for extra heat/spice)

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1/8 tsp. salt or to taste

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1/8 tsp. pepper or to taste

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2 Tbsp. water to thin sauce to taste

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5 zucchini medium

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1 cup cherry tomatoes sliced (use orange or yellow for color)

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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.