Avocados: Take A Fresh Look At This Versatile Fruit (NAPSA)—Avocados—they’re not just for guacamole anymore. In fact, they’re showing up as an ingredientin all kindsof recipes, including casseroles, sandwiches, soups and salads. The addition of this fruit brings a creamy and delicious flavor to meals and can add a new twist to classic dishes. Right now is the perfect time to use this delectable fruit in your meals, as now through September marks California avocado season. Ninety percent of the nation’s avocado crop is grown in California by more than 6,000 farmers who nurture their trees by hand from seed to harvest. Their commitment to quality can be seen in the fruit they produce and tasted in their flavorful avocados. Avocados are an extremely versatile ingredient that also packs a nutrient punch. With nearly 20 vitamins, minerals and beneficial plant compounds, avocados can contribute to the nutrient quality of your diet. 7 “— J~—- ne Avocadoscan addflavor and style to a variety of dishes. CALIFORNIA AVOCADO CAPRESE SALAD Serves: 4 Prep Time: 20 minutes Ingredients: 1 ripe, fresh California avocado, halved, seeded, A few simple ways to incorpo- rate this delicious fruit into your mealsinclude: Add fresh, diced avocados to pasta andrice creations. Dress meats and fish with a chunky avocadosalsa. Include avocados in break- 2 2 8 1 peeled and cut into %-inch slices lemons,juiced ripe tomatoes, each cut into %-inchslices medium fresh basil leaves (8 oz.) ball of fresh mozzarella cheese, cut fast favorites, such as omelets and into %-inchslices %4 cup lemon-scented olive fresh fruit and drizzle with honey 3 Tbsp. capers, drained Eggs Benedict. Pair cubed avocado with for a sweet and nutritious alternative to regular desserts. Top salads, burgers and pizzas with sliced avocado for a rich and creamyaccent. California avocados can also place a new spin on traditional dish. Here is a new take on the classic Caprese salad, featuring fresh California avocados: oil Seasalt, to taste Fresh ground black pepper,to taste Instructions: 1. Place avocado slices in shallow bowl and dress with lemon juice, making sure all slices are coated. 2. On individual salad plates, layer tomato slice, fresh basil leaf, mozzarella slice and avocado slice. Repeat with a second tomato slice, fresh basil leaf, mozzarella slice and avocadoslice alongside. Drizzle with lemonscented olive oil and sprinkle capers over all. Repeat process for each plate. 3. Season with sea salt and fresh ground black pepper, to taste. Note: Large avocados are recommendedfor this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly. Nutrition information per serv- ing: 380 calories; 31 gramsfat (11 sat, 13.5 mono, 2 poly); 40.5 mg cholesterol; 575 mg sodium; 10.5 grams carbohydrate; 2 grams fiber; 14 grams protein For more recipes featuring fresh California avocados, visit www.CaliforniaAvocado.com.
