California Avocado After-School Snack Recipes

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 California Avocado After-School Snack Recipes

Written by our friend Rachael of La Fuji Mama

My kids just started back to school and life is still in a state of chaos. It’s amazing how complicated starting a new school year can be. From getting back on a schedule to buying school supplies, it can be hard to fit everything into the day that needs to get done. One thing that is a guarantee at our house is that the minute the kids walk in the front door, they will drop their backpacks on the ground, slip their shoes off, and ask, “What can I have for a snack?” I’ve learned to have something already made or several options at the ready. I thought I would share three of our favorite after school snacks that include California avocados with you. They all whip up in about 5 minutes and will disappear even quicker!

After-School Snack Recipes

California Avocado Ants on a Log


Ants on a Log is a classic favorite, but we like to shake things up with different fillings for our celery sticks. This California Avocado version is nice because the flavors are fresh and bright, but the avocado provides lots of good fats to refuel the boundless energy of our growing kids. Mashed avocado is mixed with whipped cream cheese, lemon juice and a touch of salt for a creamy filling with a bit of zing, and for the ants my kids love slices of black olives instead of the traditional raisins.

Serves: 4

Prep time: 5 minutes

Cook time: 0 minutes

Total time: 5 minutes


  • 1/2 ripe, fresh California avocado, seeded and peeled
  • 1/4 cup whipped cream cheese
  • 1 tsp. lemon juice
  • 1/4 tsp fine grain sea salt
  • 6 ribs of celery, trimmed and cut into 3–4” pieces
  • 1 (2.25 oz.) can sliced black olives


  1. Mash the avocado then added the whipped cream cheese, lemon juice and sea salt and continue mashing and stirring until well combined. It will still be a bit lumpy.
  2. Spread the avocado mixture inside the hollow of each celery stalk. Arrange the olive slices on top. Serve!

California Avocado Melt


Serves: 4

Prep time: 3 minutes

Cook time: 7 minutes

Total time: 10 minutes


  • 2 English muffins, split
  • 2 Tbsp. mayonnaise
  • 1 Tbsp. mustard
  • 1 ripe, fresh California avocado, peeled, pitted and thinly sliced
  • 2 large fresh basil leaves, finely chopped
  • 1 cup shredded medium cheddar cheese


  1. Preheat the broiler on high heat and set the rack 4 to 5 inches from the heat source.
  2. Put the English muffin halves cut side up on a baking sheet and put under the broiler to toast. Just make sure to watch them so they don’t burn!
  3. Mix the mayonnaise and mustard together then spread it on the toasted muffins. Top the muffins with the chopped basil, then add a layer of the avocado slices, and finally top them with the shredded cheese.
  4. Place the baking sheet under the broiler and heat for 3 to 5 minutes, or until the cheese has melted. Serve immediately.

California Avocado Blueberry Peach Smoothie


Serves: 4

Prep time: 3 minutes

Cook time: 0 minutes

Total time: 3 minutes


  • 1 cup cold water
  • 1 ripe, fresh California avocado, seeded, peeled and cut into large chunks
  • 1 large ripe yellow peach, pitted and cut into large chunks
  • 2 cups frozen blueberries
  • 2 Tbsp. pure maple syrup


  1. Put all of the ingredients in the order listed into the blender jar and blend until smooth.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Rachael Hutchings

Rachael Hutchings, author of La Fuji Mama, has eaten her way around the world, having lived in a variety of fun food locations, including Paris, Tokyo, Yokohama, Memphis, and Los Angeles. She features recipes that are a fusion of different tastes, influenced by the variety of places she has lived and visited, and the people she has met.

Rachael is a brand advocate. Their content on the California Avocado Commission website and/or blog are part of their partnership with our organization.

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