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Recipe provided by the California Avocado Commission Ingredients 1 1 1ripe, Fresh California Avocado, seeded, peeled and diced 1/2 0.5 0.5lb. POUNDWeightRoma tomatoes, sliced lengthwise and diced 1/4 0.25 0.25cup CUP_USVolumediced red onion 2 2 2Tbsp. TABLESPOON_USVolumeolive oil 2 2 2Tbsp. TABLESPOON_USVolumechopped parsley 1 1 1Tbsp. TABLESPOON_USVolumechopped fresh basil leaves 1 1 1to 2 medium cloves garlic, minced Freshly ground pepper and salt, to taste 1 1 1sourdough baguette (about 10 oz.), diagonally cut into 1/2-inch slices and lightly toasted Instructions In medium bowl, lightly combine avocado, tomatoes, onion, olive oil, parsley, basil, garlic, pepper and salt. Top each slice of toasted bread with about 1 heaping tbsp. of the tomato-avocado mixture. Garnish each with small leaf of basil, if desired. Note: To prepare ahead of time or to keep mixture in the refrigerator for use as a quick snack, combine all ingredients: except avocado. To serve, thinly slice 1 peeled California Avocado and arrange 1 or 2 slices of avocado on each piece of toasted bread. Top each serving with about 1 heaping tbsp. of the tomato-avocado mixture. Nutrition Facts: Per Serving: 170 calories, 8g fat (1g saturated, 5g monounsaturated, 1g polyunsaturated), 0mg cholesterol, 22g carbohydrate, 3g fiber, 4g protein, 800mg sodium. Notes: analysis includes 1/8 tsp salt and 1/8 tsp pepper per serving. 8

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