Fresh, springtime recipes perfect for California avocados

Smoky Bean, Bacon, and California Avocado Tostadas

Source: Mary Sue Milliken and Susan Feniger for The California Avocado Commission, copyright 2008

Preparation: 25 minutes

Cook time: 20 minutes

Ingredients:

(Step 1)

2 ripe, California avocados

2 tablespoons extra virgin olive oil

3 tablespoons freshly squeezed lime juice

2 scallions, very thinly sliced

½ bunch fresh cilantro, roughly chopped

Salt and freshly ground black pepper to taste

(Step 2)

3 cups water

1 cup fresh green beans – trimmed and cut on diagonal into 1-inch pieces.

4 slices bacon, thinly sliced crosswise

2 tablespoons canola oil

3 tablespoons white wine vinegar

1 tablespoon honey

1 tablespoon Dijon mustard

½ teaspoon salt

½ teaspoon freshly ground black pepper

2 jalapeno chiles (red and green), stemmed, seeded, and thinly sliced

1 (15-oz.) can red kidney beans, drained and rinsed

1 (15-oz.) can black beans, drained and rinsed

4 (6-inch) corn tortillas, fried until crisp

Instructions:

Step 1: Slice avocados in half, seed, peel and dice into ½ inch cubes. In medium mixing bowl, combine avocados with olive oil, lime juice, scallions, cilantro, and salt and pepper (if desired). Chill up to 30 minutes before serving on the Smoky Bean, Bacon and California Avocado Tostadas.

Step 2: Bring water to a boil in a saucepan with a large pinch of salt. Cook green beans until just tender, 3 to 4 minutes. Drain and scatter on a platter lined with paper towels. Set aside to cool in the refrigerator. Meanwhile, fry bacon in a skillet until crisp, then drain on paper towels.

Step 3: Transfer a spoonful of bacon fat to a mixing bowl and add canola oil, vinegar, honey, mustard, salt, pepper and chiles. Whisk to form a vinaigrette.

Step 4: In a large mixing bowl, combine green beans, black beans, red kidney beans and bacon. Pour on vinaigrette and gently toss to evenly coat. Chill until serving time.   

Step 5: To serve, spread a layer of bean and bacon salad on each crispy tortilla. Top with marinated avocados and serve immediately.  

Nutrition information per serving

Marinated California Avocados

Per Serving: 184 calories; 17.4 grams fat (2 sat, 12 mono, 1.8 poly); 0 mg cholesterol; 134 mg sodium; 2.6 grams fiber

Smoky Bean, Bacon and California Avocado Tostadas

Per Serving: 347 calories; 11.5 grams fat (1.7 sat, 5.6 mono, 2.5 poly); 5.4 mg cholesterol; 812 mg sodium; 12 grams fiber

Avocado Toasts – 3 different ways!

Source: The California Avocado Commission

Many Fallbrook residents admit they love to eat their California avocados mashed or sliced on toast. An easy, delicious breakfast or snack, there are many combinations that can be explored.

Bread selection: It is recommended to use hearty bread slices, such as artisan types, sourdough, rye, whole wheat, or multigrain as they hold the avocado topping more firmly.

California Avocado Toast with Fried Egg

Toast one slice of bread and spread with ½ ripe, fresh California avocado (mashed or sliced). Using a small, non-stick skillet, fry one egg as desired. Place cooked egg onto avocado toast, sprinkle with salt and pepper if desired.

California Avocado Toast with Heirloom Tomatoes

Toast one slice of bread and spread with 1/2 ripe, fresh California avocado (mashed or sliced) and two slices heirloom or beefsteak tomato. Top with fresh cracked pepper and sea salt to taste.

California Avocado Toast with Bacon

Toast one slice bread, spread with 1/2 ripe, fresh California avocado (mashed or sliced) and two slices crisp, cooked bacon.

Nutrition information per serving

California Avocado Toast with Fried Egg

Calories 260; Total Fat 17 g (Sat 3 g, Trans 0 g, Poly 2.3 g, Mono 9 g); Cholesterol 185 mg; Sodium 490 mg; Potassium 450 mg; Total Carbohydrates 19 g; Dietary Fiber 6 g; Total Sugars 3 g; Protein 10 g.

California Avocado Toast with Heirloom Tomatoes

Calories 200; Total Fat 13 g (Sat 1.5g, Trans 0 g, Poly 1.5 g, Mono 7 g); Cholesterol 0 mg; Sodium 360 mg; Potassium 480 mg; Total Carbohydrates 20 g; Dietary Fiber 6 g; Total Sugars 4 g; Protein 4 g.

California Avocado Toast with Bacon

Calories 280; Total Fat 19 g (Sat 4 g, Trans 0 g, Poly 2 g, Mono 10 g); Cholesterol 20 mg; Sodium 500 mg; Potassium 470 mg; Total Carbohydrates 19 g; Dietary Fiber 6 g; Total Sugars 3 g; Protein 10 .

Quick Wrap for Kids

Source: The California Avocado Commission

Serves: 4

Ingredients:

4 fajita-size fat-free flour tortillas

2 slices ripe, fresh California avocados, mashed

4 slices of deli, sodium-free turkey breast

2 teaspoons prepared barbecue sauce, divided

4 thin slices of low-fat mozzarella or American cheese, divided

1 cup carrots, peeled and coarsely shredded (about 2 large carrots), divided

Instructions:

Place two teaspoons mashed avocado on tortilla, spreading to within one inch of tortilla edge.

Place one slice of turkey breast over mashed avocado

Top with cheese and spread on 1/2 teaspoon barbecue sauce.

Sprinkle one-quarter of the carrots over the sauce.

Roll up tightly.

Place seam side down on plate.

Using serrated knife, slice in half.

Repeat procedure preparing four wraps.

Note: Can be prepared one hour ahead of serving; wrap in plastic wrap to insure freshness. 

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

Calories 184; protein 16g; carbohydrates 23g; dietary fiber 3g; fat 3g; cholesterol 25mg; sodium 400mg.

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