CALIFORNIA MEDITERRANEAN CHICKEN WITH TOMATOES AND FETA
INGREDIENTS
- 1 chicken breast, boneless and skinless
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ½ cup cherry or grape tomatoes, sliced in half
- 3 tablespoons chopped parsley
- ¼ cup crumbled feta
- 5 California avocados, 1 for salad and 4 for vessels
- 1 lemon
- Olive oil
- Salt
PREPARATION
- Rub chicken breast with a drizzle of olive oil, then rub the salt, cumin, and oregano onto the chicken.
- Grill chicken until internal temperature reaches 165ºF. Let rest for a few minutes before dicing.
- In a bowl, toss together the chicken, tomatoes, parsley, and feta.
- Slice the avocados in half. Rub the cut surface with a light coating of olive oil. Grill avocado, cut-side down, to create grill marks. Scoop out the fruit, dice it, and add it to the rest of the salad. Drizzle with olive oil, squeeze some lemon on top, and season with salt to taste.
- Scoop salad into hollowed-out avocados and serve!
CALIFORNIA STEAK COBB SALAD
INGREDIENTS
- 1 small steak
- 6 leaves of romaine, chopped
- ½ cup of cherry or grape tomatoes, quartered
- 2 hard-boiled eggs, diced
- 3 California avocados, 1 for dressing and 2 for vessels
Dressing:
- 1 California Avocado
- Juice of 1 lemon
- ¼ cup of parsley
- 1½ teaspoons dijon
- ½ teaspoon salt
- ½ teaspoon black pepper
PREPARATION
- Rub steak with a little olive oil and season with salt and pepper. Grill steak until it reaches desired level of doneness. Let rest for a few minutes before slicing into small pieces.
- Slice California avocado in half, remove seed, and cut into a large dice.
- Make dressing: Place all ingredients in a blender and gradually add water until dressing easily blends and becomes smooth.
- In the scooped-out California avocado halves, assemble the salad. Place a layer of romaine, then top with little piles of the other ingredients: steak, tomatoes, eggs, and chopped avocado. Drizzle with the dressing and serve!
CALIFORNIA CITRUS SHRIMP WITH MANGO SALAD
INGREDIENTS
- ½ pound shrimp
- Zest of 1 orange
- ½ teaspoon salt
- ⅓ cup diced mango
- 1 tablespoon minced cilantro (optional)
- 4 California avocados
- Sesame seeds, for garnish
Dressing
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- Juice of half an orange
- Juice of half a lime
- 2 teaspoons honey
- Pinch of salt
PREPARATION
- Toss shrimp with orange zest, salt, and a drizzle of olive oil. Grill shrimp until cooked, then cut into a large dice. Mix with the mango and cilantro.
- Whisk all the dressing ingredients together, then toss shrimp salad with dressing.
- Slice California avocados in half, remove seed, and scoop out the fruit. Dice the avocado and add to the salad. Garnish salad with a sprinkle of sesame seeds.
- Scoop salad into hollowed-out California avocados and serve!
CALIFORNIA SOUTHWEST CHICKEN SALAD STUFFED AVOCADO
INGREDIENTS
- 1 chicken breast, boneless skinless
- Olive oil
- 1 teaspoon salt
- 1 teaspoon chipotle powder
- ½ teaspoon paprika
- Pinch of cayenne
- 1 cup corn kernels
- ½ can black beans, drained and rinsed
- ½ cup of cherry or grape tomatoes, halved
- 1 tablespoon minced cilantro (optional)
- Lime
- 4 California avocados
PREPARATION
- Drizzle chicken breast with a little olive oil, then rub with the salt, chipotle, paprika, and cayenne. Grill chicken until internal temperature reaches 165ºF. Let rest for a few minutes then cut into cubes.
- In a small pan, heat 1 teaspoon olive oil, then add corn and black beans. Saute for 3–4 minutes. Place in a bowl.
- Add tomatoes, cubed chicken, and cilantro.
- Slice California avocados in half and remove the majority of the fruit. Cut into cubes and add to the rest of the salad. Squeeze the lime over the salad and season with salt and pepper to taste.
- Scoop salad into hollowed-out California avocados and serve!
CALIFORNIA GRILLED VEGGIE SALAD
INGREDIENTS
- 1 bell pepper, sides sliced off
- 1 zucchini, cut on the bias into large slices
- ½ onion, cut into large chunks
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- Olive oil
- Balsamic vinegar
- Ground pepper
- 4 California avocados
PREPARATION
- Toss vegetables with salt and dried herbs, a drizzle of olive oil, and balsamic vinegar, then grind some pepper on top.
- Grill vegetables until charred and softened. Transfer to a cutting board and chop into a medium dice.
- Slice avocados in half and remove seeds. Using a spoon, carefully remove a little of the fruit to make the hole slightly larger. Rub the cut surface with a light coating of olive oil. Grill avocado cut-side down to create grill marks.
- Scoop the chopped grilled vegetables into the avocados and serve!
CALIFORNIA AVOCADO POTATO SALAD
INGREDIENTS
- ½ pound mini potatoes, boiled and sliced into quarters
- ¼ cup thinly sliced red onion
- ⅓ cup thinly sliced cucumber
- Small handful thinly sliced basil
- 5 California avocados, 1 for dressing and 4 vessels
Dressing
- 1 large avocado, scooped out
- 1½ teaspoons dijon mustard
- ½ teaspoon salt
- Juice of 1 lemon
- 1 garlic clove
- ½ teaspoon ground pepper
- Drizzle of olive oil
- Water, to thin
PREPARATION
- Toss potatoes, red onion, cucumber, and basil together in a bowl.
- In a blender, add the avocado, dijon, salt, lemon juice, and garlic clove. Grind some pepper and add a drizzle of olive oil. Start blending and add water, a tablespoon at a time, until the dressing easily blends. Once the dressing is smooth, toss with the potatoes.
- Scoop potato salad into hollowed-out avocado halves and garnish with extra sliced basil.
