Tomato-Studded Guacamole with Scallions & Chili

Serves: 8


4 ripe, Fresh California Avocados*, peeled and seeded
1 scallion, green part only, thinly sliced
2 Tbsp. chopped cilantro or Italian flat-leaf parsley
1 Tbsp. lime juice
1 medium jalapeño, seeds and inner membranes removed, minced
1/4 tsp. chili powder
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 tsp. fresh garlic (or 1/ 8 tsp. garlic powder)**
1 tiny pinch oregano, crumbled between fingers
1 cup seeded and diced (1/4”) tomato***

*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