3 cups jicama, peeled and cubed

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1 carrot, sliced

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3 radishes, thinly sliced

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1 1/2 cups sweet yellow corn, fresh or frozen*

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1/2 cup cilantro, finely chopped

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2 Tbsp. white wine vinegar

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2 Tbsp. lime juice

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1 Tbsp. canola oil

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1 tsp. chili powder

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1/2 tsp. sea salt

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3 ripe, Fresh California Avocados, peeled and halved

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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.