Fresh California Avocado Hummus

Makes 3 cups
Prep time 10 minutes

Imagine, if you will, an amazing mash-up between green goddess dressing and traditional hummus. Avocado hummus is bright and flavorful, and the tart lemon juice keeps the dip vibrant and green for hours! It’s avocado season in California which means they are creamy and at their peak in flavor! Pick some up at your favorite grocer and make this epic spring dip! Perfect for bridal or baby showers or delicious as a patio appetizer with friends.

1 15-oz. can of garbanzo beans
1 ripe, fresh California avocado 
1 clove fresh garlic 
Juice and zest of 1 lemon 
1/2 cup fresh parsley
1/2 cup fresh cilantro 
1/4 olive oil
1/2 tsp. onion powder
Salt and pepper to taste 

Add all ingredients to the work bowl of your food processor. Blend on low for 2 minutes, adjust speed to high, and blend until smooth and creamy. Best served cold. Chill for 30 minutes before serving. Keeps for 24 hours in the refrigerator. Serve with fresh veggies and crackers. This spread is excellent on sandwiches, makes an amazing addition to cooked quinoa, or substitutes nicely for mayonnaise in mayo-based potato salads.

Thai-Inspired Chicken Lettuce Cups, or Chicken “Larb”

1 1/2 pounds boneless, skinless chicken thighs
1/2 cup red onion
1 clove garlic
1/2 tsp. cracked black pepper
1 Tbsp. olive oil
2 Tbsp. soy sauce

1 tsp. hot Thai chili paste or sriracha

Salt to taste
1 tsp. toasted sesame oil

1 head iceberg lettuce
1/4 cup chopped toasted peanuts

2 ripe, fresh California avocados

1 medium jalapeño, thinly sliced

1 cucumber, peeled and thinly sliced

1 Tbsp. rice vinegar
1/2 cup chopped green onions

In the work bowl of your food processor, pulse chicken thighs, onion, garlic, and pepper until finely ground. Heat olive oil in a large skillet with tall sides over medium-high heat and add ground chicken. Season with soy sauce, chili paste, and salt to taste. Brown chicken until golden and completely cooked through and drizzle with sesame oil. To assemble lettuce cups, wash and quarter iceberg lettuce. Peel off 2-3 leaves from each quarter, then fill with cooked chicken, sprinkle with peanuts, and top with fresh California avocados, jalapeño, cucumber, and green onions. Add an extra drizzle of sesame oil, soy sauce, and/or chili paste over the lettuce cup.

Fresh California Avocado & Chimichurri Breakfast Bowls

Yay, it’s avocado season, and we’re obsessed, everybody! Fresh California avocados are a vibrant, flavorful fruit that are not only delicious — they’re in season, which is good news for all of us. These avocados are great for lunch and dinner, but today we’re doing breakfast and there’s no better way to start your day than with the fruit that’s tasty, healthy, and, let’s be honest, pretty to look at. These fresh California avocado & chimichurri bowls are just plain good! Make ‘em and see for yourself! They also happen to be #whole30.

Serves 4
Prep time: 15 minutes
Inactive baking time: 35 minutes

2 large fresh California avocados, halved and pitted
4 cups baby potatoes, quartered 
2 Tbsp. olive oil 
Salt and pepper to taste

8 poached or fried eggs 

1 head butter lettuce

1 cup marinated onions (see recipe)
1 cup Chimichurri sauce (see recipe)


Preheat oven to 375°F. Line a baking sheet with parchment and add potatoes, olive oil, and salt and pepper to the pan. Gently toss to coat the potatoes with the oil, salt and pepper. Bake 30-35 minutes. Bring 4 inches of water to a simmer and gently crack eggs into the simmering water. You can safely poach up to 3 eggs at a time. Do not disturb the egg for 30 seconds. Do not allow water to boil. Using a slotted spoon, gently move egg around to ensure even cooking. Ninety seconds produces a perfect poach. To assemble the bowls, layer lettuce, potatoes, 2 poached eggs, chimichurri and an avocado half topped with marinated onions in each bowl. Sprinkle flaky salt on top of each bowl and enjoy!

Chimichurri Sauce

1 bunch cilantro, rinsed
1/2 cup olive oil (or more, to taste)

Juice of 1 lemon
1 small garlic clove
Salt and pepper to taste

Pulse all ingredients in a food processor until finely chopped but not puréed, keeping a bit of texture. This keeps 3-4 days in the fridge. Bring to room temp to serve.

Marinated Onions

1 medium red onion, thinly sliced
Salt and pepper to taste
A squeeze of lime

Add all ingredients to a bowl and allow to marinate for 2 hours before use. These are best eaten within 48 hours. Store in the fridge.