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2 Tbsp. extra virgin olive oil

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1 lacinato kale roughly torn

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1/8 tsp. salt or to taste

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1/8 tsp. freshly ground black pepper or to taste

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2 tsp. extra virgin olive oil

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1 1/4 cups quinoa

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2 cups low sodium chicken broth (or water)

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1 Tbsp. extra virgin olive oil

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1 medium shrimp (36/40) peeled and deveined

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2 Tbsp. hot sauce

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1 tsp. ground cumin

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3/4 tsp. ground coriander

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1/8 tsp. freshly ground black pepper or to taste

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2 ripe, Fresh California Avocados seeded, peeled and sliced

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2 watermelon radishes thinly sliced

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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.