The summer season is here, which means relaxing, sun-filled days and plenty of opportunities for get-togethers with friends and family. From picnics and barbecues, to poolside parties and casual dinners, hosts and hostesses alike have many chances to showcase the spectacular foods of the season. Fresh California avocados are the perfect complement to these summertime meals, giving seasonal dishes a creamy and delicious flavor.

California avocados are a tasty addition to summer dishes, including just-grilled meats, fresh salads and simple sandwiches. Beyond their delectable flavor, avocados can be part of a healthful diet to those who eat this luscious fruit. In fact, one-fifth of a medium avocado (1 oz) has 50 calories and contributes nearly 20 beneficial nutrients to the diet.

Summer meals are meant to be simple and relaxed. The following recipes, created by the California Avocado Commission, are quick and easy dishes perfect for summer entertaining. For other recipes that feature fresh California avocados, visit the California Avocado Commission Web site at avocado.org.

California Avocado Salad Dressing

Serves: 4

Ingredients:

3/4 cup fat-free chicken broth 1/4 cup olive oil (for a no-oil recipe, increase chicken broth to 1 cup) 2 Tbsp. white balsamic vinegar 2 Tbsp. fresh lemon juice 15 Italian parsley leaves 1 large shallot, cut into 4 pieces 2 tsp. honey 1 tsp. Dijon-style mustard 1 tsp. salt 1/2 tsp. ground black pepper 1 large, ripe California avocado, halved, pitted, peeled and chopped

Directions:

In blender, combine all ingredients except avocado and blend until smooth. Add avocado and blend until mixture is creamy. Refrigerate until ready to use.

Summer Fruit Salad

Ingredients:

1 head butter lettuce, torn into bite-size pieces 4 pineapple slices, cubed 1 mango, cut into two halves, peeled and cubed 1 papaya, halved, seeded, peeled and cubed 1/2 cup blueberries 1/2 cup blackberries 1/2 cup strawberries, halved 1/2 cup raspberries 2 Tbsp. fresh lemon juice 1 large, ripe California avocado, halved, pitted, peeled and sliced into half rounds

Directions:

In large salad bowl, combine lettuce, pineapple, mango, papaya and berries. Gently toss avocado with lemon juice. Add to salad. Gently toss salad. Serve with a pitcher of California Avocado Salad Dressing.

Recipe and photo provided courtesy of the California Avocado Commission.

About the California Avocado Commission
Based in Irvine, California, the California Avocado Commission was created in 1978 to develop markets for and increase consumption of California avocados on behalf of the state's 6,800 avocado growers. The California Avocado Commission serves as the official information source for California avocados and the California avocado industry.