C A L I F O R N I A AV O C A D O C O M M I S S I O N

S E A S O N A L S U P P L E M E N T — C A L I F O R N I A F R E S H S U M M E R

California Fresh SummerYour customers eat a lot of avocados during the summer months. In fact, since 2011, 4th of July promotions have increased avocado sales 80 percent! Similarly, Memorial Day and Labor Day also have seen consumption steadily increasing.

In this California Fresh Summer supplement, we want to help your customers celebrate summer with a fresh look at seasonal salad favorites—coleslaw and macaroni salad. Our versions have more fresh fruits and vegetables to help consumers meet the USDA’s MyPlate recommendation to fill half your plate with fruits and vegetables. They also are an improved alternative to the saturated fat used in these traditional dishes.

Made-over macaroni salad from the Meal Makeover Moms, RDs Liz Weiss and Janice Newell Bissex, replaces mayonnaise with avocado and Greek yogurt, and adds fresh produce.

California Avocado Coleslaw sends traditional creamy dressing on a vacation. Vinegar, honey or agave, dry mustard, orange zest and a splash of sesame oil give this coleslaw a light, tangy flavor. Diced avocado adds a creamy texture (and good fats) and for more fruit and flavor, diced apple or pineapple is added.

The Have a Blast with California Avocados recipe brochure, included here, is available for you to order and use in-store or at community events. To order, please contact us by email or telephone.

Kathleen Johnson Laura Paden 310.649.4781 • Kathleen@knjpr.com 818.597.0480 • Laura@PadenPR.com

Use this customizable pitch with your local media to secure on-air interviews and/or quotes in local printDear (Name of Producer or Editor),

Here come summer cookouts, picnics and potlucks, especially during the Memorial Day, 4th of July and Labor Day holidays.

Look at any cookout buffet or potluck table and you’re sure to find the summer salad staples—coleslaw and macaroni salad. I love the traditional versions that we all grew up with, but as a dietitian/health professional I like to show consumers how easy it is to put a fresh and delicious twist on their favorite summer dishes. A few simple swaps, like low-fat Greek yogurt and fresh California avocados are smart substitutes for saturated fat laden dressing ingredients, and add-ins, like tomatoes and corn, create more flavor and good nutrition. Adding more fresh fruit and veggies is also a great way to help achieve the USDA’s MyPlate recommendation to fill half your plate with fruits and vegetables.

I welcome the opportunity to share my nutritious recipe make-overs with you and your readers/viewers. I will call you in the next few days to discuss simple swaps and easy add–ins to update classic salads with great taste and good nutrition all summer long.

In good health,

(Name and Title)

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C A L I F O R N I A AV O C A D O C O M M I S S I O N

S E A S O N A L S U P P L E M E N T — C A L I F O R N I A F R E S H S U M M E R

See Tab 12 for reproducible master

California Avocado ColeslawCopyright © 2013 California Avocado Commission

Fresh California avocado and other produce combine in this Asian-style coleslaw for a delicious mix of crunchy and creamy, sweet and tangy that provides an excellent source of vitamins A and C, and a good source of dietary fiber per serving.

Prep Time: 10 minutes Total Time: 10 minutes Serves: 8

INGREDIENTS

INSTRUCTIONS1. In a large bowl make the dressing by whisking together the vinegar,

honey, mustard, orange zest and salt until the seasonings are dissolved. Whisk in sesame oil.

2. Add coleslaw mix, onion and cilantro (if desired) to the dressing. Toss well to combine. Refrigerate to let the flavors blend (may be refrigerated for up to 24 hours).

3. Just before serving, peel, seed and dice the avocado. Add the avocado and apple (or pineapple) to the coleslaw. Use a slotted spoon to serve.

Serving Suggestion: Stir in coarsely chopped peanuts or cashews for a nutty variation.

Beverage Pairing: Enjoy with tropical iced tea.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition Information Per Serving: Calories 120; Total Fat 8 g (Sat 1 g, Trans 0 g, Poly 1.5 g, Mono 4.5 g); Cholesterol 0 mg; Sodium 190 mg; Potassium 340 mg; Total Carbohydrates 14 g; Dietary Fiber 4 g; Total Sugars 8 g; Protein 2 g; Vitamin A 1597 (IU); Vitamin C 19 mg; Calcium 28 mg; Iron 0.5 mg; Vitamin D 0 (IU); Folate 55 mcg; Omega 3 Fatty Acid 0.05 g

% Daily Value*: Vitamin A 30%; Vitamin C 30%; Calcium 2%; Iron 4%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

As with all fruits and vegetables, wash avocados before cutting.

• 1/3 cup rice wine vinegar• 2 Tbsp. honey or agave nectar• ½ tsp. dry mustard• ¼ tsp. orange zest• ½ tsp. salt• 1 Tbsp. toasted sesame oil• 1 (1-lb.) bag coleslaw mix

• ½ small red onion, very thinly sliced

• ¼ cup chopped cilantro leaves, optional

• 2 ripe, Fresh California Avocados• ½ cup diced apple, pineapple

or other fruit

I N S I S T O N C A L I F O R N I A AV O C A D O S

Use reproducible master and customize

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C A L I F O R N I A AV O C A D O C O M M I S S I O N

S E A S O N A L S U P P L E M E N T — C A L I F O R N I A F R E S H S U M M E R

See Tab 12 for reproducible master

California Avocado Macaroni Summer SaladCopyright © 2013, Liz Weiss, MS, RD and Janice Newell Bissex, MS, RD: MealMakeoverMoms.com

Greek yogurt and creamy Fresh California avocado replace the mayonnaise in this summer salad favorite. The addition of avocado, tomatoes and corn helps meet the USDA’s MyPlate recommendation to fill half your plate with fruits and vegetables.

Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Serves: 8

INGREDIENTS

INSTRUCTIONS1. Cook the macaroni according to package directions.2. While the pasta is cooking, place an avocado half in the bowl of a food

processor or blender. Add the yogurt, basil, mint, olive oil, two-thirds of the lemon juice, lemon zest, garlic, salt and pepper and process until smooth and creamy. Scrape down the sides of the bowl as needed.

3. Drain the pasta and place in a large bowl. Cool completely. Stir the dressing into the pasta until well combined. Meanwhile, cut the remaining avocados into 3/4-inch dice. Gently stir into the pasta with the tomatoes, corn and the remaining lemon juice.

4. Season with salt and pepper to taste, garnish with additional chopped herbs, and serve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition Information Per Serving: Calories 320; Total Fat 15 g (Sat 2 g, Trans 0 g, Poly 1.5 g, Mono 10 g); Cholesterol 0 mg; Sodium 140 mg; Potassium 520 mg; Total Carbohydrates 42 g; Dietary Fiber 8 g; Total Sugars 4 g; Protein 10 g; Vitamin A 2002 (IU); Vitamin C 21 mg; Calcium 59 mg; Iron 2 mg; Vitamin D 0 (IU); Folate 85 mcg; Omega 3 Fatty Acid 0.09 g

% Daily Value*: Vitamin A 40%; Vitamin C 35%; Calcium 6%; Iron 10%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

• 3 cups dried whole wheat blend macaroni

• 3 ripe, Fresh California Avocados, peeled and seeded

• ½ cup low-fat plain Greek yogurt• ¼ cup fresh basil, packed• ¼ cup fresh mint, packed• 3 Tbsp. extra virgin olive oil• 3 Tbsp. lemon juice, divided

• 1 tsp. lemon zest• 1 small clove garlic• ½ tsp. kosher salt• ¼ tsp. black pepper• 1 pt. grape tomatoes, halved• 1 cup fresh corn kernels

(or frozen and thawed)• Basil and mint, chopped

(garnish)

I N S I S T O N C A L I F O R N I A AV O C A D O S

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C A L I F O R N I A AV O C A D O C O M M I S S I O N

S E A S O N A L S U P P L E M E N T — C A L I F O R N I A F R E S H S U M M E R

TweetsSubstituting @California_Avocados for mayo in coleslaw and macaroni salad is a creative way to reduce calories, fat and sodium

These 2 traditional summer salads have more fresh fruits + veggies to help meet the USDA’s MyPlate recommendation http://bit.ly/PVPUj1

California Avocado Coleslaw helps meet the USDA’s #MyPlate recommendation to fill ½ your plate w/ fruits + veggies http://bit.ly/1kaHxeD

The Meal Makeover Moms put a nutritious twist on classic macaroni salad and replace mayo with avocado + Greek yogurt http://bit.ly/1oRpCy1

Need a dish to bring to that summer picnic or barbecue? Check out these yummy salads with @CA_Avocados at http://bit.ly/PVPUj1

Store Intercom AnnouncementsLooking for a fresh idea for a traditional summer salad? Try adding fresh California avocado and other fruit to coleslaw for a delicious mix of crunchy and creamy. It’s also a great way to help meet the USDA’s MyPlate recommendation to fill half your plate with fruits and vegetables.

Does your macaroni salad need a makeover this summer? California avocados and low-fat Greek yogurt are an excellent substitution for mayonnaise and a delicious way to give a classic dish a nutritious twist.

Here comes summer with its cookouts, picnics and potlucks! Add nutrition to your summer salads by using more fresh fruits and veggies like California avocados. It’s a great way to help achieve the USDA’s MyPlate recommendation to fill half your plate with fruits and vegetables.

Did you know that a 1 oz. serving (1/5th of a medium California avocado) offers nearly 20 vitamins, minerals and phytonutrients? Give your salads a nutrition makeover with a few simple swaps, like low-fat Greek yogurt and fresh California avocados in place of saturated fat laden dressing ingredients, for great taste and good nutrition!

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