Make America’s Summer Holidays Delectable with California Avocados

California Chefs Share their Festive California Avocado Recipes

IRVINE, Calif.--(BUSINESS WIRE)-- Summer is officially here, which also means that outdoor entertaining season is in full swing! There are so many reasons to gather with friends and family all summer long – from backyard barbecues, to Independence Day celebrations, to Labor Day picnics – and with California avocados in peak season, they are the ideal ingredient to include in your next get-together meal.

This Smart News Release features multimedia. View the full release here: http://www.businesswire.com/news/home/20160628005472/en/

To inspire delectable American summer menus, the California Avocado Commission (CAC) has partnered with two of the Golden State’s top artisan chefs – Chef Pink and Chef Trey Foshee – to create unique and easy-to-make party recipes for hosts and hostesses everywhere looking for quick and creative ways to add California avocados into their summer entertaining spreads.

As the executive chef at Bacon & Brine in Santa Barbara County, Chef Pink specializes in developing dishes that are globally-inspired, yet true to California, using ingredients that are available locally and seasonally in the beautiful Santa Ynez Valley.

“When I think of summer, I naturally think of the grill and California avocados, because they’re both staples of the season,” said Pink. Her recipe for Chili and Honey Glazed Shrimp with California Avocado and Goat Cheese combines the two for a delicious effect. “The sweet and spicy glaze for the grilled shrimp coupled with creamy, cool California avocados is a divine combination. Put all that on a skewer, add some locally made goat cheese and you have a flavorful party appetizer that is sure to impress.”

Chef Trey Foshee of San Diego’s beloved George’s at the Cove and Galaxy Tacos was equally inspired by what’s in season when he created his California Avocado Tropical Fruit Salad, combining mangoes, pineapples, jicama, cucumbers, oranges, watermelon and California avocados in a mouthwatering dish that’s simple to create. “There’s nothing better than a refreshing fruit salad, especially in the summer heat. When I was developing this recipe, I wanted to create something that was quintessentially summer and quite literally incorporated the fruits of the season.”

Similar to Chef Pink, Foshee prides himself on incorporating what is local and in-season into his menus. “As a California chef, I absolutely love California avocados and add them into just about everything both in the restaurants and at home when they’re available in the market.”

Whether celebrating a great American summer holiday or simply enjoying a lovely summer surrounded by friends and family, California avocados are guaranteed crowd-pleasers. Not only are they versatile, powerhouse ingredients, California avocados are naturally nutritious and nutrient-dense, providing substantial amounts of vitamins, minerals and other nutrients with relatively few calories.

Visit CaliforniaAvocado.com/American-Summer-Holidays for even more great recipes for your summer celebrations and follow along on Facebook at Facebook.com/CaliforniaAvocados, and on Twitter and Instagram at @ca_avocados

Chili and Honey Glazed Shrimp with California Avocado and Goat CheeseRecipe created by Chef Pink of Bacon and Brine for the California Avocado Commission

Serves: 4

Prep Time: 1 hour and 5 minutesCook Time: 5 minutesTotal Time: 1 hour and 10 minutes

Ingredients

• 2 Tbsp. fish sauce
• 1 tangerine (zest and juice)
• 1/4 tsp. sea salt, divided
• 1 tsp. chili flakes (preferably Korean gochugaru flakes)
• 1/4 cup and 2 Tbsp. coconut oil, divided
• 1 lb. (16-20 count) shrimp, peeled and deveined
• 1/4 cup honey (preferably California avocado blossom)
• 1 tsp. ground coriander
• 1 fresh, ripe California Avocado, peeled, seeded and thinly sliced
• 1 lime (zest and juice)
• 1/4 cup fresh goat cheese
• 2 tsp. cilantro, chopped

Instructions

California Avocado Tropical Fruit SaladRecipe created by Chef Trey Foshee of George’s at the Cove and Galaxy Taco for the California Avocado Commission

Serves: 6

Prep Time: 15 minutesCook Time: 0 minutesTotal Time: 15 minutes

Ingredients

• 2 cups small mango wedges
• 2 cups small pineapple wedges
• 1 cup matchstick-cut jicama
• 1 cup peeled, seeded and sliced into thin half-moons hothouse cucumber
• 1/4 cup orange segments
• 2 cups small cubes seedless watermelon
• 2 oz. fresh lime juice
• 1/4 tsp. Mexican chili powder (preferably Tajin®)
• 1 1/2 fresh, ripe California Avocado, peeled, seeded and sliced
• 1/2 cup coconut, shaved and lightly toasted

Instructions

Note: Large avocados are recommended for these recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

About the California Avocado Commission

Created in 1978, the California Avocado Commission strives to increase demand for California avocados through advertising, promotion and public relations, and engages in related industry activities that benefit the state’s nearly 4,000 avocado growers. The California Avocado Commission serves as the official information source for California avocados and the California avocado industry. For nutrition information and recipes visit CaliforniaAvocado.com, or join us on Facebook at Facebook.com/CaliforniaAvocados and @CA_Avocados on Twitter, Pinterest and Instagram for updates.

View source version on businesswire.com: http://www.businesswire.com/news/home/20160628005472/en/

Golin
Cristina Samiley, 213-335-5570
[email protected]

Source: California Avocado Commission

You May Also Be Interested In

• Apple (AAPL) announces 'Let Loose,' a special online event to be held in May
• 135th Canton Fair Showcases Revolutionary Home Furnishing Innovations
• Republic of Congo: TotalEnergies Increases Its Interest in Giant Field Moho and Divests Two Mature Assets