1/4 cup freshly squeezed lemon juice

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1 tsp. honey or agave nectar

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3 cloves garlic, finely minced

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1/2 cup Extra virgin olive oil

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1 tsp. sea salt

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1/4 tsp. freshly ground black pepper

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6 bell peppers**, any color

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8 oz. pearl barley, cooked***

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1/4 medium-size red onion, cut in half and thinly sliced

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1 medium-size cucumber, seeded and diced in ¼-inch cubes

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4 ears fresh corn, kernels cut from cobs

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1 Tbsp. finely chopped fresh basil

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1 tsp. finely chopped fresh rosemary

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2 ripe, Fresh California Avocados, peeled, seeded and diced into ¼-inch cubes

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1 ripe, Fresh California Avocado, peeled, seeded and sliced, for garnish

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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.