I adore this time of year. Spring is in full force, the days are longer and the promise of summer is in the air.
Also? California Avocados are in season!
Gorgeously creamy and decadent…and healthy. The perfect superfood. I mean really…nature’s masterpiece!
I eat at least one avocado daily, guiltlessly. Avocados are a nutrient dense food, full of healthy fats, and naturally sodium and cholesterol free. The also increase the absorption of fat soluble vitamins.
So yes, I will have guac on that!
One of my favorite ways to use California Avocados is as a mayonnaise substitute. I started out using them as a sandwich spread (toasted whole grain bread, avocado, fresh tomato, red onion, salt and pepper…heaven). Then I branched out a bit, using it in dressings for a creamy texture. My current favorite is as a mayo substitute in this California Coleslaw. I’ve also swapped out orange juice for the traditional white sugar. The tangy zip? Apple cider vinegar.
I serve this uniquely tasty coleslaw along side simply grilled chicken breasts or stuffed in a fish taco. Yum!
Disclosure: I was compensated by the California Avocado Commission for the development of this recipe and this post. As always, all opinions are my own.