California Avocado Trio

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Serves: 8
  As needed  California Avocado "Ice Cream" Cone (recipe follows)
  As needed  Salsa (recipe follows)
  As needed  California Avocado Crème Brulee (recipe follows)
  As needed  California Avocado & Roasted Corn Salad (recipe follows)
    California Avocado "Ice Cream" Cone
  small corn tortillas, each cut into 4 1/2" circles
qt.  Canola oil for frying
oz.  Canned vegetarian refried beans
oz.  Fresh California Avocado, coarsely mashed
    Salsa (Yield: 2 cups)
oz.  Plum tomatoes, diced 1/4"
1 1/4  oz.  White onion, diced 1/4"
1/2  oz.  Jalapeño, seeded and finely diced (1 jalapeño)
1/4  oz.  Fresh cilantro, chopped (1/4 cup)
oz.  lime juice
1/4  oz.  Garlic, minced (1 clove)
tsp.  kosher salt
    California Avocado Crème Brulee (Yield: 2 cups)
  large Fresh California Avocado*
oz.  Crème Fraiche
oz.  Skim milk
oz.  Goat cheese, crumbled
oz.  Shallot, diced (1 shallot)
1/2  oz.  Jalapeño, seeded and diced (1 jalapeño)
1/2  oz.  fresh lime juice
tsp.  Fresh lime zest
  large egg, beaten
  As needed  Salt and pepper to taste
tsp.  olive oil
1/2  oz.  Parmesan cheese, freshly grated (2 Tbsp.)
    California Avocado & Roasted Corn Salsa (Yield: 2)
lb.  Corn kernels, cut from 3 ears of corn
oz.  Fresh California Avocado, diced 1/2"
1/2  oz.  Jalapeño, seeded and finely diced
oz.  fresh lime juice
tsp.  Fresh lime zest
oz.  Olive oil or avocado oil
  As needed  Salt and pepper to taste
1/8  oz.  thinly sliced scallion for garnish (1 Tbsp.)

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



  1. Prepare the salsa by mixing together tomatoes, onion, jalapeño, cilantro, lime juice, garlic, and salt. Refrigerate until needed.

California Avocado “Ice Cream” Cone

  1. Heat the canola oil to 375 degrees F. Place the corn tortillas (cut into 4 ½” circles) in the microwave for 20 seconds to soften. Roll each tortilla into a cone shape and secure with a toothpick. Fry the tortillas for 45 seconds to 1 minute until golden brown and crisp. Place on paper towel lined plate and season with kosher salt immediately.
  2. Pipe 1 tablespoon of refried beans into the bottom of each cone. Place ¼ cup of salsa into each cone. Top each cone with 1 tablespoon of the mashed Fresh California Avocado, using a small scoop or melon baller to resemble an ice cream cone.

California Avocado Crème Brulee

  1. Preheat the oven to 300 degrees F.
  2. Warm the olive oil in a pan over medium heat. Sauté the shallot and jalapeño until the shallot is translucent. Set aside to cool.
  3. Using a food processor, purée the Fresh California Avocado, Crème Fraiche, Skim Milk, goat cheese, and the cooled shallot and jalapeño mixture until smooth. Mix in the lime juice and zest, season to taste with salt and pepper, then mix in the beaten egg.
  4. Place ¼ cup of the mixture into each 2.5 oz. ramekin (8 total). Smooth the surface of each with a spatula. Place the ramekins in a pan and fill with water to reach halfway up the sides of the ramekins. Cover with foil.
  5. Bake for 30-35 minutes.
  6. Once the crème brulees have completely cooled, top each with ½ teaspoon of parmesan cheese and use a torch to brown the top.

California Avocado & Roasted Corn Salad

  1. Preheat oven to 425 degrees F.
  2. Mix the corn kernels and 1 ounce of the oil in a bowl. Pour into a roasting pan and roast for 15-20 minutes, or until nicely browned. Set aside to cool.
  3. In large bowl, mix together the Fresh California Avocado, jalapeño, lime juice and zest, the remaining 1 ounce of oil, and salt and pepper to taste. Mix in the cooled roasted corn. Place 2 ounces of the salad into 8 small ramekins. Garnish each with ¼ teaspoon of sliced scallions.

To Assemble

  1. Place one “Ice Cream” Cone, one Crème Brulee, and one ramekin of Avocado & Roasted Corn Salad on a narrow rectangular plate.

* A large Fresh California Avocado weighs about 8 oz.

Molly Buckie

Molly Buckie, Catering Manager, Restaurant Associates

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