Celebrate the Flavors of Summer with Fresh California Avocados.

California Avocado Commission Offers Tantalizing Summertime Recipes

IRVINE, Calif. -- The summer season is here, which means relaxing, sun-filled days and plenty of opportunities for get-togethers with friends and family. From picnics and barbecues, to poolside parties and casual dinners, hosts and hostesses alike have many chances to showcase the spectacular foods of the season. Fresh California avocados are the perfect complement to these summertime meals, giving seasonal dishes a creamy and delicious flavor.

California avocados are a tasty addition to summer dishes, including just-grilled meats, fresh salads and simple sandwiches. Beyond their delectable flavor, avocados can be part of a healthful diet to those who eat this luscious fruit. In fact, one-fifth of a medium avocado (1 oz) has 50 calories and contributes nearly 20 beneficial nutrients to the diet.

Summer meals are meant to be simple and relaxed. The following recipes, created by the California Avocado Commission, are quick and easy dishes perfect for summer entertaining. For other recipes that feature fresh California avocados, visit the California Avocado Commission Web site at avocado.org.

Grilled Shrimp and California Avocado with Basil and Prosciutto
Serves: 6

Ingredients

  -- 2 Tbsp. fresh lemon juice
  -- 1 large, ripe California avocado, halved, pitted, peeled and
     sliced into 12 strips
  -- 12 thin slices of prosciutto
  -- 12 small fresh basil leaves
  -- 12 medium shrimp (25-30 size), peeled, deveined and cut in half
     lengthwise
  -- 1 Tbsp. olive oil

Instructions

  1. Dip each avocado slice in lemon juice; set aside.
  2. To prepare, lay a piece of prosciutto flat on cutting board. Top
     with 1 basil leaf, 1 slice of avocado and 2 shrimp halves.  Roll
     until compact and brush with olive oil.  Repeat.  Prepare 12
     rolls.
  3. Grill over coals covered with grey ash.  Cook each side for 3
     minutes.
Summer Fruit Salad with California Avocado Salad Dressing
Serves: 4

California Avocado Salad Dressing

Ingredients

  -- 3/4 cup fat-free chicken broth
  -- 1/4 cup olive oil (for a no-oil recipe, increase chicken broth
     to 1 cup)
  -- 2 Tbsp. white balsamic vinegar
  -- 2 Tbsp. fresh lemon juice
  -- 15 Italian parsley leaves
  -- 1 large shallot, cut into 4 pieces
  -- 2 tsp. honey
  -- 1 tsp. Dijon-style mustard
  -- 1 tsp. salt
  -- 1/2 tsp. ground black pepper
  -- 1 large, ripe California avocado, halved, pitted, peeled and
     chopped

Instructions

  1. In blender, combine all ingredients except avocado and blend
     until smooth.
  2. Add avocado and blend until mixture is creamy. Refrigerate
     until ready to use.

Summer Fruit Salad

Ingredients

  -- 1 head butter lettuce, torn into bite-size pieces
  -- 4 pineapple slices, cubed
  -- 1 mango, cut into two halves, peeled and cubed
  -- 1 papaya, halved, seeded, peeled and cubed
  -- 1/2 cup blueberries
  -- 1/2 cup blackberries
  -- 1/2 cup strawberries, halved
  -- 1/2 cup raspberries
  -- 2 Tbsp. fresh lemon juice
  -- 1 large, ripe California avocado, halved, pitted, peeled and
     sliced into half rounds

Instructions

  1. In large salad bowl, combine lettuce, pineapple, mango, papaya
     and berries.
  2. Gently toss avocado with lemon juice. Add to salad.
  3. Gently toss salad. Serve with a pitcher of California Avocado
     Salad Dressing.

About the California Avocado Commission

Based in Irvine, California, the California Avocado Commission was created in 1978 to develop markets for and increase consumption of California avocados on behalf of the state's 6,800 avocado growers. The California Avocado Commission serves as the official information source for California avocados and the California avocado industry.