Mar 1 2010

Irvine, CA (March 2010) — Fresh California Avocados are a fruit blessed with a rich, nutty taste and a smooth lush texture. They provide 3g of monounsaturated and .5g of polyunsaturated fats per 1-ounce, 50 calorie serving. This small portion of “good fat” means a little avocado in a dish goes a long way toward satisfying customer cravings with a bit of wholesome, natural indulgence. Even better, avocados contribute nearly 20 vitamins, minerals and beneficial plant compounds that can help a nutrient facts statement glow with good news. When creating Chopped Summer Vegetable Salad with California Avocado Mousse, Chefs Mike and Molly Fagioni (Hawk’s Restaurant, Granite Bay, CA) used several forms of Fresh California Avocado (chunks and puree) to add both flavor and satiety to their slimming salad, giving customers a pleasing alternative to higher fat ingredients and dressings.

To find more Fresh California Avocado menu ideas with a light side, visit CaliforniaAvocado.com/Foodservice. While on the site, order one or all of the free California Avocado Commission recipe collections—the Culinary Companion CD, and Magic of the California Avocado, The Foodservice Menu Guide and Too Hot Not To Be Cool brochures—or call 800-370-3782.

About the California Avocado Commission
Created in 1978, the California Avocado Commission strives to increase demand for California avocados through advertising, promotion and public relations, and engages in related industry activities that benefit the state’s 6,000 avocado growers. The California Avocado Commission serves as the official information source for California avocados and the California avocado industry. For information about Fresh California avocados, visit CaliforniaAvocado.com/Foodservice, become a fan at Facebook.com/CaliforniaAvocados and follow the California Avocado Commission on Twitter at Twitter.com/CA_Avocados.