RECIPES
California Avocado Commission
Pacific Northwest Canned Pear Service
Peach and Fresh California Avocado Salad
Cariss Trindade, Student
The Culinary Institute of America
Hyde Park, N. Y.
(2010 PMA Foodservice student
recipe competition)
Chopped Medjool Date Salad
Pear and Shrimp Salad with
Cilantro/Yogurt Dressing
Yield: 3-4 servings
Yield: 12 servings
Yield: 10 servings
2 oz. honey
2 oz. red wine vinegar
6 oz. extra virgin olive oil
Fresh herbs (parsley, dill or rosemary), finely
chopped, to taste
Salt and pepper, to taste
1 lb. spring mix lettuce
8 oz. goat cheese, crumbled
2 peaches, sliced
2 large ( 8 oz.) fresh California avocados, sliced
4 oz. almond slivers, toasted
8 oz. fresh Medjool dates
8 oz. mixed greens or romaine lettuce
4 oz. crumbled feta, blue or goat cheese
Vinaigrette dressing
Slivered almonds
Fresh ground pepper
Method: Remove pits from dates; cut in
quarters. Cut each quarter to yield 8 "cubes"
per date. Combine with greens, cheese
(save some for top) and vinaigrette; toss. Top
with cheese crumbles; sprinkle with slivered
almonds. Add pepper, to taste.
1 lb., 10 oz. Pacific Northwest canned pear
halves (reserve syrup)
½ cup water
2 T. peeled, sliced fresh ginger
½ T. minced garlic
3 lbs. peeled, deveined shrimp
1 lb. arugula
3 lbs. hearts of palm, drained
6 large avocados, peeled, pitted, sliced
1 lb., 2 oz. grape tomatoes, halved
1½ cups Cilantro/Yogurt dressing
(recipe follows)
¾ cup almond slivers, toasted
Recipe is courtesy of Bard Valley Medjool
Date Growers Association.
Recipe is courtesy of the California Avocado
Commission.
Method: Whisk together honey and red wine
vinegar. Slowly whisk in olive oil to emulsify.
Add herbs; add salt and pepper, to taste.
Toss spring mix with enough vinaigrette
to thinly coat leaves. Place about 1½ oz.
greens on each chilled plate. Top with equal
amounts crumbled goat cheese, peach
slices, avocado slices and toasted almonds.
Bard Valley Medjool Date Growers Association
Method: Put 1½ cups pear syrup, water,
ginger and garlic in stainless pot; bring to
a simmer. Add shrimp; simmer 1 minute,
until just starting to turn pink. Remove
pot from heat; cool to room temperature.
Cover pot; refrigerate below 40°F. For
each serving, stack 1 cup arugula on
chilled luncheon plate. Top with ½ cup
hearts of palm, sliced avocado half,
¼ cup tomato, sliced pear half, 4 oz.
shrimp, 3 T. cilantro/yogurt dressing
and 1 T. slivered almonds.
