1 firm, ripe Fresh California Avocado, seeded, peeled and cubed

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3/4 cup frozen corn, defrosted

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1/4 cup red bell pepper, chopped

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1/4 cup green bell pepper, chopped

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1/4 cup thinly sliced green onion

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1 Tbsp. grated lemon peel

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2 Tbsp. fresh lemon juice

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1 Tbsp. fresh lime juice

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1 tsp. coarse ground garlic salt

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3/4 tsp. ground cumin

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4 drops red pepper sauce

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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.