California Avocado Cobb Salad with Dairy-Free Blue Cheese Dressing (Vegan option)

Serves 2

Ingredients

• 6 oz romaine or bibb lettuce, chopped

• 1 California Gold avocado, sliced

• 6 cherry tomatoes, sliced

• 2 hard boiled eggs, diced - optional 

• 1 cup regular or coconut bacon

• 1 cup grilled chicken, chopped or  tofu, cubed and browned 

• Sea salt and ground pepper, to taste

• Vegan Blue Cheese Dressing (by Loving it Vegan)

Instructions

1. Arrange toppings over a bed of lettuce. 

2. Sprinkle with sea salt, ground pepper, and chives.

3. Drizzle with dressing and toss as desired.

4. Serve immediately.

California Avocado Vegan Burrito

Serves 2

Ingredients

• 2 tortillas 

• ½ cup white or brown rice, cooked

• ½ cup canned kidney, white, or black beans 

• 1 California Gold avocado, sliced

• 1 tomato, chopped

• ¼ cup corn kernels 

• 1 sweet red pepper, chopped

• 1 lime, juiced

• sea salt & pepper, to taste

Instructions

1. Place tortillas flat on a cutting board. On the lower third of the tortilla, layer on other ingredients, except for the lime.

2. Squeeze the juice from the lime over the ingredients and season to taste. 

3. Fold the sides of the tortilla in and roll each into a tight burrito.

4. Place seam-side down into a skillet or frying pan and grill over medium-high heat for 4 minutes on each side until brown and crispy. 

5. Serve immediately.
   

California Avocado Sushi Roll with Tamari Sauce (gluten-free)

Serves 2-4

Ingredients

• 1 cup raw sushi rice

• 1 1/2 cups water

• 1 Tbsp rice wine vinegar

• 1 Tbsp sugar

• 4 seaweed sheets

• 1 California Gold avocado, sliced thinly

• 8 oz smoked or raw (sushi-grade salmon), sliced

• tamari sauce

• pickled ginger

Instructions

1. Add rice and water to a saucepan or rice cooker and cook per instructions on the rice package. Allow rice to cool slightly before using.

2. In a small bowl, combine rice wine vinegar and sugar and microwave for a few seconds until sugar dissolves. Pour mixture over rice and combine.

3. Place a sheet of plastic wrap over a flat sushi mat. Place a seaweed sheet atop the mat, then add a thin layer of rice.

4. On the bottom third of the thin side of the seaweed sheet lay avocado and salmon slices across. 

5. Starting at the end with the avocados and salmon, use a firm grip and roll the sushi in the mat. Cut roll into pieces using a serrated knife.

6. Serve with Tamari dipping sauce and pickled ginger.

NOTE

• For a vegan-friendly, avo-only option you can remove the salmon from the recipe.