Cool, Creamy Favorites that Elevate Entertaining

Those summer nights when a cool breeze replaces the warmth of the day have arrived. Gather your family, friends and loved ones, and elevate your entertaining with in-season California avocados for a backyard celebration featuring small bites and sweet treats.

Share a new favorite recipe with this simple dip that calls for just three pantry staples and fresh produce. California Cowboy Caviar includes beans, corn, olives, green onions, crisp cucumber and creamy California avocado for a tasty salsa everyone can enjoy with tortilla chips or served in lettuce cups. 

For a cool nightcap, California Avocado Coconut Ice Cream provides an extra-creamy tropical delight with a base that takes mere minutes to make. Put your own spin on this summertime dessert by topping with coconut flakes, sprinkles, caramel or fudge. 

Locally grown, sustainably farmed and ethically sourced, California avocados make entertaining easy with recipes like these as an in-season fruit perfect for those craving local produce. The California farmers who grow them prioritize premium quality with a focus on responsible, sustainable farming practices, worker well-being and community support. Grown in rich soil warmed by sunshine, cooled by gentle breezes and tended to by dedicated growers, this delicious fruit can make it from the grove to your table in just a few days. 

Mostly sold on the West Coast, just look for California on the label so you can feel good about supporting local farmers and their sustainable growing practices, all while enjoying this delicious, premium-quality fruit. Make sure to pick up some California avocados while they are in season through late summer. 

To find more mouthwatering recipes to make entertaining a breeze all summer long, visit CaliforniaAvocado.com or follow along at Facebook.com/CaliforniaAvocados and Instagram.com/ca_avocados.

California Cowboy Caviar

Recipe courtesy of California Avocado Grower Tara Axell Rosenthal

• 1 can (15 ounces) white beans, drained and rinsed
• 1 can (11 ounces) shoepeg or sweet corn, drained
• 1 can (4 1/4 ounces) chopped California black olives
• 3 green onions, diced
• 1 cucumber, diced
• 1 large, ripe, Fresh California Avocado, seeded, peeled and diced
• scoop-shaped tortilla chips or lettuce cups, for serving

1. Mix beans, corn, olives, green onions and cucumber. Gently fold in avocado and serve with tortilla chips or spooned into lettuce cups.

Variations: Use fresh corn instead of canned. Add heat with minced chiles like serranos or jalapenos.

California Avocado Coconut Ice Cream

• 1/2 cup sugar
• 1 pinch salt
• 2 large, ripe, Fresh California Avocados, seeded, peeled and quartered
• 1 can (13 1/2 ounces) coconut milk
• 1/2 cup heavy cream
• 1/2 teaspoon lemon juice
• toasted coconut flakes, for garnish (optional)
• sprinkles, for garnish (optional)
• caramel topping, for garnish (optional)
• fudge topping, for garnish (optional)

1. In blender or food processor, combine sugar, salt, avocados, coconut milk, cream and lemon juice. Use smoothie, puree or frappe setting, if available, and blend 2 minutes. If necessary, stop blender and carefully stir ingredients then blend again until smooth.
2. Follow manufacturer directions on ice cream maker to churn ice cream, including time to chill blended ingredients, if necessary.
3. For soft serve ice cream, serve immediately after blending. For firmer ice cream, spoon into freezer-safe container, cover with lid and freeze 2 hours.
4. Garnish with toasted coconut flakes, sprinkles, caramel topping or fudge topping, if desired.

 

Sponsored by California Avocado Commission