Summer Harvest Salad

Serves: 4


2 ripe Fresh California Avocados, seeded, peeled and chopped
1 pt. grape or cherry tomatoes, halved
3 ears of grilled sweet corn, kernels removed and cob thrown away
2 Tbsp. fresh basil, chopped
2 Tbsp. unsalted butter (not margarine), melted
1 lime, juiced
1 pinch kosher salt
As needed Cracked Black Pepper to Taste

*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