Grilled Salmon with Avocado Salsa
Ingredients: 2 lbs salmon, cut into 4 pieces; 1 tbs olive oil; 1 tsp salt; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp paprika powder; 1 tsp onion powder; 1 tsp black pepper; Avocado salsa; 1 avocado, peeled, seeded and sliced; 1 small red onion, sliced; 3 mild hot peppers, seeded and deveined, diced or sliced; Juice from 2 limes; 3 tbs olive oil; 2 tbs finely chopped cilantro; Salt to taste
Preparation: 1. Mix the salt, coriander, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix, and refrigerate for at least 30 minutes. 2. Pre-heat the grill. 3. Combine the avocado, onion, hot peppers, cilantro, lime juice, olive oil and salt in a bowl and mix well, chill until ready to use. 4. Grill the salmon to desired doneness. 5. Serve the salmon topped with the avocado salsa, and with rice and patacones or thick green plantain chips on the side.
Cumin chicken & avocado salad
Ingredients: 2 tbsp olive oil; 1 heaped tsp ground cumin; 1 heaped tsp mild chilli powder; 4 skinless boneless chicken breast fillets; 400g pack cherry tomatoes , halved if large; 1 red onion , finely chopped; 4 Little Gem lettuces , separated into leaves; 20g pack fresh coriander; 3 hass avocados, peeled and thickly sliced; 6 tbsp Caesar dressing (ready-made dressing is fine); 410g tin red kidney beans , drained and rinsed
Preparation: 1. Mix the oil and spices in a large bowl, then use the mixture to coat the chicken. Pan-fry the chicken (without extra oil) in a large non-stick frying pan for a few minutes each side. Toss the tomatoes into any spiced oil left in the bowl, then add them to the pan. Cover and cook for 5 minutes more until the chicken is cooked and the tomatoes are warm and starting to soften. 2. Meanwhile, toss the onion, lettuce, coriander and avocados in the Caesar dressing and pile onto a large platter. Top with small handfuls of the beans and scatter with the tomatoes. Slice the warm chicken and pile on top. Serve with crusty bread or crunchy tortilla chips.
Grilled Skirt Steak Sandwich with California Avocado & Blue Cheese
Ingredients: 2 Skirt steaks (8 to 10 ounces each); 1 Medium, sweet yellow onion, cut in 1/4-inch slices; 2 Small tomatoes, cut in 1/4-inch slices; 2 Tablespoons canola oil; Salt & freshly ground black pepper, to taste; 2 Tablespoons extra virgin olive oil; 2 Tablespoons balsamic vinegar; 2 Teaspoons chopped fresh thyme leaves; 4 Pieces of baguette (6-inches in length), sliced in half lengthwise & lightly toasted; *California Avocado Blue Cheese Spread (see make-ahead recipe below); 1/2 Ripe fresh California avocado, thinly sliced, for garnish; 4 Fresh thyme sprigs, for garnish; Cracked black pepper, for garnish
Preparation: 1. About 30 minutes before cooking, remove skirt steaks from refrigerator. Trim any outer pieces of fat or silver skin, but marbling within beef should remain. 2. About 30 minutes before cooking, remove skirt steaks from refrigerator. Trim any outer pieces of fat or silver skin, but marbling within beef should remain. 3. Preheat grill or sauté pan to very hot. Pat skirt steaks dry. Brush steaks and onion and tomato slices with canola oil and season generously with salt and pepper. Grill or sauté steaks, 2 minutes per side for rare. Allow steak to rest several minutes on a cutting board. 4. Meanwhile, on the grill or in the same sauté pan, char the onion slices until just tender, separating into rings. Grill or sauté the tomato slices briefly, until lightly charred and warmed through. 5. In a small bowl, combine olive oil, vinegar and thyme. Add grilled onion and tomato slices to vinaigrette mixture and toss gently. 6. Spread toasted top halves of baguettes with California Avocado Blue Cheese Spread. Place on the upper level of the grill with the top closed, or under a broiler, until warmed, about 1 to 2 minutes. 7. Arrange the charred onion and tomato slices on the bottom halves of the baguettes. Slice the steak thinly, at an angle across the grain, and place over the vegetables. Drizzle steak with any leftover balsamic vinaigrette. 8. Serve sandwiches open-faced, side-by-side on a plate, with thin slices of avocado, thyme sprigs and cracked black pepper for garnish.
California Avocado Blue Cheese Spread
Ingredients: 2 Ripe fresh California Avocados, halved, seeded and peeled; 4 Ounces Roquefort or similar blue cheese, room temperature; 2 Tablespoons freshly squeezed lemon juice; 4 Dashes hot sauce; 1 Teaspoon freshly ground black pepper; Salt, to taste
Preparation: 1. In a large bowl, combine avocados with blue cheese, lemon juice, hot sauce and pepper. Mash with a fork until mixture is thoroughly combined. Taste and season lightly with salt, as the blue cheese can be salty. 2. Use with the Grilled Skirt Steak Sandwich recipe above, or on crackers, crusty bread, or other sandwiches.
Grilled California Avocado Quesadilla
Ingredients: 12 California avocados, halved; Fresh lime or lemon juice (as needed); Olive oil (as needed); Salt (as needed); 1 1/2 Cups manchego cheese, shredded finely; 1 Cup panela cheese, grated; 1/2 Cup cotija cheese, shredded finely; Freshly ground black pepper (as needed); 12 poblano chiles, roasted, peeled, cut into thin strips; 12 Home-made flour tortillas, about 10 inches in diameter; Unsalted butter (as needed); Salsa fresca (as needed)
Preparation: 1. An hour or two before service: Cut each avocado half into 5 or 6 slices about 3/8-inch thick. 2. Brush each slice on both sides with juice and oil; lightly sprinkle with salt. 3. Grill, turning once, until lightly browned with grill marks; reserve. 4. Thoroughly mix cheeses; reserve. Per Order: 1. Lay 1 tortilla on a work surface. 2. Put 1/4 cup cheese mixture on half the tortilla. 3. On top of cheese evenly distribute 1/2 ounce poblano strips (about 8). 4. Top with 4 or 5 grilled avocado slices. 5. Drizzle with 1 tablespoon salsa (optional); top with 1/4 cup cheese mixture. 6. Brown quesadilla on medium heat in hot butter on both sides. 7. Cover pan for a minute or so to finish melting cheese. 8. Cut into 4 pieces. Serve with 1/4 cup salsa on the side.
Bacon-Avocado Griddle Pizzas
Ingredients: Ingredients: 1 cup lukewarm water (105° to 115°), 2 1/4 cups flour, One 1/4-ounce package active dry yeast, 1 teaspoon sugar, Salt, 1 pint grape tomatoes, halved, 1 shallot, thinly sliced crosswise, 1/4 cup extra-virgin olive oil, plus more for brushing, 1 tablespoon balsamic vinegar, Pepper, 3 avocados, One 12-ounce package bacon, 1 bunch watercress
Preparation: 1. In a large glass, whisk together the water, 1 tablespoon flour, the yeast and sugar; let stand until foamy, about 5 minutes. Using a food processor, combine the remaining flour and 1 teaspoon salt. With the machine on, pour in the yeast mixture and process until the dough forms a ball. Mix for another minute, then transfer to a large greased bowl, turning the dough to coat. Cover and let rise until doubled in size, about 1 hour. 2. Meanwhile, in a large bowl, toss together the tomatoes, shallot, olive oil and vinegar; season with salt and pepper. Let stand at room temperature. In a medium bowl, mash the avocados; press plastic wrap directly onto the surface to cover. 3. Preheat a large skillet; add the bacon and cook, turning once, until crisp, 12 to 15 minutes. Drain on paper towels. 4. Preheat a griddle over high heat or an electric griddle to 400°. On a lightly floured work surface, divide the dough into 4 pieces, then flatten each one into a disk. Stretch each disk into a 10-inch round (if dough is too elastic, let rest for 5 minutes). Brush one side of each round with olive oil and, working in batches if necessary, transfer to the griddle, oiled sides down. Cook, lightly brushing the tops with more oil and flipping once, until browned, about 6 minutes on each side. Transfer to a cutting board. 5. Spread the avocado evenly on each crust, leaving a 3/4-inch border. Toss the watercress with the tomato mixture and scatter over the pizzas. Crumble the bacon on top.
Ingredients: 4 tomatillos, Extra virgin olive oil as needed, 4 Hass Avocados, peeled and pitted, 3 key limes, juiced, 1/2 Cup white onion, diced small, 2 Melissa’s Habanero chilies, stemmed and minced, 1/4 Cup cilantro, minced, 1 lg. tomato, seeded and diced small, Salt and pepper to taste
Preparation: Preheat oven to 425 degrees, Place tomatillos in a roasting pan, drizzle with olive oil and season with salt and pepper., Place in oven and cook until the skin is charred., When done, remove from the oven and let cool., Place avocados in a large bowl and mash them., Stir in the lime juice., Chop tomatillos and add to bowl., Add remaining ingredients and mix well., Season to taste., Chill for 30 minutes and serve with tortilla chips., CAUTION: Be aware of the chile’s oils which can burn your hands an eyes.
Crab Cakes Stuffed with Hass Avocado
Ingredients: 1/4 cup olive oil, divided, 1 large shallot, finely chopped, 2/3 cup fresh bread crumbs, 1/3 cup shredded Asiago cheese, 3 Tbsp low fat mayonnaise, 2 Tbsp fresh lemon juice, 2 Tbsp finely chopped red bell pepper, 2 Tbsp finely chopped Italian parsley leaves, 1 Tbsp Dijon style mustard, 1 egg, beaten, 1/2 tsp salt, 2 cans (6 ounces each) lump crab, rinsed, drained, picked through for shells and squeezed dry, 1 ripe Hass Avocado, halved, pitted, peeled and finely chopped, 6 cups mixed greens, 6 oranges, peeled and thinly sliced, 1/3 cup prepared balsamic salad dressing
Preparation: In small skillet, heat 2 teaspoons oil over medium heat. Add shallots and saute for 2 minutes., In large bowl, combine shallots, bread crumbs, cheese, mayonnaise, lemon juice, bell pepper, parsley, mustard, egg, salt and crab. Cover and refrigerate to allow flavors to blend., Stir in avocados. Form crab mixture into 12 cakes and chill for 30 minutes., In large skillet, heat 2 tablespoons oil over medium heat. Add crab cakes and cook for about 3 minutes or until browned, turn and brown other side., Serve on a bed of greens and sliced oranges drizzled with dressing.
Avocado and Mango Salad with Passion Fruit Vinaigrette
Ingredients: 3 tablespoons frozen passion fruit juice concentrate, thawed, 3 tablespoons minced shallot, 4 teaspoons Sherry wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon whole coriander seeds, coarsely cracked, 3 tablespoons olive oil, 8 cups herb salad mix (about 4 ounces), 1 large ripe mango, halved, pitted, peeled, sliced, 2 small avocados, halved, pitted, peeled, sliced
Preparation: Whisk first 5 ingredients in small bowl to blend; gradually whisk in oil. Season dressing generously with salt and pepper. Toss salad mix in large bowl with 1/4 cup dressing. Divide salad among 4 plates. Tuck mango and avocado into salad; drizzle some of remaining dressing over mango and avocado.
Fresh Tuna Tacos
Serve these tacos with salsa, shredded lettuce, sliced avocado and black olives. Corn and black bean salad finishes the meal—except for dessert. We recommend spice cake.
Ingredients: 1/3 cup sour cream, 1/4 cup chopped red onion, 3 tablespoons chopped cilantro, 1 teaspoon minced canned chipotle chilies, 1 8-ounce ahi tuna steak, cut into 3/4-inch pieces, 1 tablespoon taco seasoning mix, 1 tablespoon vegetable oil, 4 taco shells
Preparation: Mix first 4 ingredients in small bowl. Place tuna in medium bowl; sprinkle with taco seasoning. Heat oil in heavy medium skillet over medium-high heat. Add tuna; sauté to desired doneness, about 3 minutes for medium. Reduce heat to medium-low. Stir in sour cream mixture. Cook just until heated through, stirring frequently, about 2 minutes (do not boil). Heat taco shells in microwave 20 seconds. Fill taco shells with tuna mixture.
Avocado and Shrimp Sushi
Using mashed avocado makes this California-style sushi easy to roll. Use precooked shrimp for an easy shortcut. Serve sushi with the typical accompaniments of wasabi, low-sodium soy sauce, and pickled ginger.
Ingredients: 2 cups uncooked short-grain white rice, 1/4 cup seasoned rice vinegar, 1 tablespoon wasabi (Japanese horseradish), 1 avocado, peeled and mashed, 1 1/2 tablespoons finely chopped fresh cilantro, 24 large shrimp, cooked, peeled, and halved crosswise (about 8 ounces), 6 nori (seaweed) sheets, 12 chives, 12 (7-inch-long) julienne-cut seeded peeled cucumber strips
Preparation: Prepare rice according to package directions. Stir in vinegar; cover and cool to room temperature. Combine wasabi and avocado in a small bowl, and set aside. Combine cilantro and shrimp in another small bowl; toss well. Cut off top quarter of nori sheets along short end. Place 1 nori sheet, shiny side down, on a sushi mat covered with plastic wrap, with long end toward you. Pat 3/4 cup rice mixture evenly over nori with moist hands, leaving a 1-inch border on one long end of nori. Spread 1 tablespoon avocado mixture over rice. Arrange 8 shrimp pieces, 2 chives, and 2 cucumber strips along bottom third of rice-covered nori. Lift edge of nori closest to you; fold over filling. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly on sushi roll. Continue rolling to top edge; press mat to seal sushi roll. Let rest, seam side down, for 5 minutes. Slice crosswise into 8 pieces. Repeat procedure with remaining nori, rice mixture, avocado mixture, shrimp mixture, chives, and cucumber.
“I’m on my third order of avocados from your orchard and I have to tell you they are the most consistently beautiful, delicious avocados I have ever eaten. I’ve eaten hundreds of avocados in my life but thank God I finally discovered yours. The best, bar none!”
My order arrived today and I had 1/2 of one with lunch. That may be one of the best avocados I’ve ever eaten. Thank you very much for the great service!
“Thanks for the fast delivery! Your company is awesome and I will be recommending you to all my friends.”
I sent a shipment of avocados as a Christmas gift this season and my sister’s family so enjoyed the treat. It was impressive that they arrived in perfect condition and promptly. I plan for this to be an annual Christmas present for her family. Please put me on your email list for future shipments or specials. Of all my online shopping experiences this year I rate your site #1.
J. Ranft – St. Pete, FL
First off, the avocados are great! They are the perfect size and at the right ripeness. I would like to go ahead and order another 2 dozen, just like before.
Aaron – Ohio
Your avocados are outstanding!! I would love to order…
Barbara – New York
I’m ready for another shipment of your finest primo avocados as usual…
Bob – Florida
Your Avocados are the best I’ve ever tasted…
Pete – Michigan
Thank you so much for sending those avocados to my aunt; she called last night and said that they arrived in great condition. She used to live in California and misses California avocados; said the Florida ones do not compare with California’s. Thanks again.
Matt – Ontario, CA
Do you ship all year long?
What are Shipping Costs?
We use the United States Postal Service (USPS) to ship using their Flat Rate Priority Mail service. One dozen or less can be shipped in 2-3 business days for $10.95 and two dozen can be shipped for $14.95. This is significantly cheaper than UPS or Fed Ex due to the significant weight of avocados.
Do you ship Internationally?
YES we ship to over 190 countries. It usually takes 6-10 days. Shipping rates for Canada & Mexico range from $25.95 to $32.95 depending on quantity of avocados. Shipping rates for countries outside of North America range from $41.95 to $53.95 depending on the country and the quantity of avocados. Submit your order using the BUY NOW button above and the correct shipping will be added. Some countries prohibit perishable items. We will fill out the Customs Declaration Form (Form 2976) for international orders.
How long until I’ll receive my fruit?
How do you know when avocados are ripe and ready to eat?
As avocados ripen they change color going from green to black and they go from being hard to being soft. It’s a fine art to determine when they are best to eat but the quick answer is when they are SOFT all over.
How long does freshly picked fruit take to ripen?
Avocados don’t start ripening until they are picked from the tree. Early in the season (January-May) , California grown fruit takes 10 days (plus or minus 3 days) to ripen. You can speed up ripening by putting fruit in a brown bag with another piece of fruit like a banana. You can further accelerate the process by keeping them in a warm/sunny area. Maybe you can get it to 7 days? As the season goes on (into the summer and fall) ripening goes down to 2-5 days. The fruit goes from being entirely green to taking on some black.
Where is your fruit grown?
Santa Barbara County, CA. We have a very unique southern exposure on the coast which we believe makes the best tasting fruit 🙂
Do you only ship freshly picked fruit?
That’s what our business is built on but we usually have some fruit that has been picked and has been ripening for a number of days.
Can I pay you without using PayPal?
PayPal actually lets you pay vendors like us without requiring you to have a PayPal account. After clicking on BUY NOW, you’ll be taken to a screen that will ask you to log-in to Paypal. Look to the left of that and you’ll see “DON’T HAVE A PAYPAL ACCOUNT?” Click “CONTINUE” and you’ll be taken to another page which will let you pay us using your credit card or debit card.