4 ripe, Fresh California Avocados*, peeled and seeded

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1 scallion, green part only, thinly sliced

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2 Tbsp. chopped cilantro or Italian flat-leaf parsley

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1 Tbsp. lime juice

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1 medium jalapeño, seeds and inner membranes removed, minced

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1/4 tsp. chili powder

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1/2 tsp. salt

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1/4 tsp. freshly ground black pepper

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1/2 tsp. fresh garlic (or 1/ 8 tsp. garlic powder)**

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1 tiny pinch oregano, crumbled between fingers

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1 cup seeded and diced (1/4”) tomato***

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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.