Warm Chicken Sausage, Veggies and California Avocado

Serves: 4


1 tsp. extra-virgin olive oil
4 (85 g/6 grams fat per link) chicken sausage links sliced (or vegetarian sausage)
1 medium red onion diced
2 (7-in.) celery stalks diced
1/8 tsp. sea salt
1/4 tsp. black pepper
2 ripe, Fresh California Avocado seeded, peeled and cubed
1 cup frozen whole kernel corn thawed
1 (15.5 oz) can low-sodium black beans drained and rinsed
1 (14.5 oz) can diced tomatoes no salt added

*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.