Hass Avocado Board and Celebrity ``Latin Lite'' Chef and Author, Chef LaLa, Join Together for Exclusive Cinco De Mayo Recipe; Cinco de Mayo Celebrants Expected to Eat 47 Million Pounds of Hass Avocados.

IRVINE, Calif. -- Cinco de Mayo is almost here and it's time for revelers to start planning fiestas with margaritas, mariachis and great food! And that means plenty of authentic Mexican dishes featuring delicious Hass avocados. In fact, partygoers are expected to consume 47 million pounds of Hass avocados during Cinco de Mayo celebrations.

Cinco de Mayo is traditionally one of the most popular times of the year for Hass avocados. Not only are avocados the main ingredient in guacamole, they add delicious taste and creamy texture to many traditional Mexican dishes served during fiestas.

Chef LaLa, celebrity chef and author of the top-selling cookbook "Latin Lover Lite," has a signature cooking style that allows her to create healthier versions of traditional meals. One of her favorite ingredients to incorporate into her healthful cooking is Hass avocados, for the creamy texture they add to her creations. In honor of Cinco de Mayo, she has developed a delectable and simple recipe in conjunction with the Hass Avocado Board, Guilt-Free Creamy Stuffed Avocados.

"Hass avocados are a must-have item when creating scrumptious dishes for Cinco de Mayo celebrations. Not only can they be used to make guacamole, they are a delicious addition to salads, tacos, nachos and enchiladas," said celebrity chef and author, Chef LaLa. "For this year's celebration, I have created a 'Guilt-Free Creamy Stuffed Avocado' recipe. It works great as an appetizer or salad and would be a great addition to any Cinco de Mayo party."

The popularity of Hass avocados continues to grow, so this recipe is sure to be a hit. During the 2005/06 season, more than one billion pounds of Hass avocados are expected to be consumed in the United States. From November 2004 to October 2005 alone, more than 800 million pounds were consumed.

For more festive Cinco de Mayo recipes, visit the Hass Avocado Board consumer Web site at avocadocentral.com.

About the Hass Avocado Board

The Hass Avocado Board (HAB) was established in 2002 after approval by producers and importers of Hass avocados in a national referendum. A 12-member Board, appointed by the Secretary of Agriculture, administers the program. The HAB has contracted with the California Avocado Commission to implement its marketing programs. Both producers and importers are participants in the HAB, which covers fresh domestic and imported Hass avocados sold in the U.S. market.

Recipe: CHEF LALA'S GUILT-FREE CREAMY STUFFED AVOCADOS
Makes 10 servings
Serving size: 1/2 avocado
Ingredients:

       5 fresh, medium ripe Hass avocados
       1 lb. skinless, boneless chicken breast
       1 celery stalk
       2 oz. brown onion, peeled
       2 Tbsp light mayonnaise
       1 Tbsp light sour cream
       4 oz. iceberg lettuce, finely shredded
       6 oz. small frozen peas, thawed
       2 oz. celery, diced
       1/2 tsp celery salt
       Dash of white pepper
       Dash of paprika

Instructions:

1.  Place chicken breast, celery stalk and onion into medium pot of
    water and bring to boil. Reduce heat and simmer for one hour.

2.  Remove chicken, strain stock and discard vegetables

3.  Shred chicken.  Note: chicken will yield approximately 10 ounces
    cooked

4.  In a medium bowl, combine light mayonnaise, light sour cream,
    lettuce, celery, celery salt and white pepper.  Stir well.

5.  Add shredded chicken and peas.  Mix thoroughly.  Adjust seasonings
    to taste.

6.  Cut the Hass avocados in half, lengthwise, remove the pit and
    peel.  Trim the bottom of the avocado, so that it can sit flat
    horizontally.  Brush with lemon juice or olive oil to prolong the
    rich green color from changing.

7.  Lightly sprinkle the Hass avocado with celery salt.

8.  Scoop 2 ounces of the salad into each avocado half.

9.  Place the avocado onto a plate and garnish with purple chard or
    red lettuce.

10.  Sprinkle with paprika.

Additional recipe options:
For shrimp salad: replace chicken with 10 ounces frozen, cooked and
peeled small salad shrimp, thawed

For vegetarian recipe: replace chicken and peas with 16 ounces frozen
mixed vegetables (carrots, peas, corn, green beans, lima beans),
rinsed and thawed