Stuffed California Avocado with Jicama Salad

Serves: 6

Ingredients

3 cups jicama, peeled and cubed
1 carrot, sliced
3 radishes, thinly sliced
1 1/2 cups sweet yellow corn, fresh or frozen*
1/2 cup cilantro, finely chopped
2 Tbsp. white wine vinegar
2 Tbsp. lime juice
1 Tbsp. canola oil
1 tsp. chili powder
1/2 tsp. sea salt
3 ripe, Fresh California Avocados, peeled and halved

*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.