May 1 2010

Irvine, CA (May 2010) — As warmer weather turns customer thoughts to salads, operators face a happy dilemma.  Spring and summer crops bring long-awaited seasonal favorites onto the menu, including ripe and ready Fresh California Avocados.  Appealing and versatile, Fresh California Avocados lend themselves to salad creativity.  From menu standbys like the Avocado Chopped Salad from Bridges Restaurant (Danville CA), to the fruit-forward Avocado and Mango Salad from the Mission Beach Café (San Francisco CA), to the Asian flavors in Seafood, Pomelo and Avocado Salad with Scallion Rice Noodles from Cal Dining (University of California-Berkeley), Fresh California Avocados deliver the best of the season as they pleasingly complement other salad ingredients.

Take advantage of Fresh California Avocado season:  March through September. Visit CaliforniaAvocado.com/Foodservice to browse a broad selection of Fresh California Avocado entrée and side salad recipes.  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.