The California Avocado Commission has partnered with Chef Nyesha Arrington for a monthlong celebration of the commission’s special anniversary.
Ten years ago, the California Avocado Commission first officially observed June as California Avocado Month, and this year, the commission will be promoting the month’s 10th anniversary, according to a news release. As an ode to the past 10 years, the commission enlisted the culinary talents of Southern California-native Chef Nyesha Arrington to create two delicious and seasonal recipes that prominently feature California avocados.
“June is in the heart of California avocado season during peak availability,” Jan DeLyser, vice president of marketing at the commission, said in the release. “We’re proud that this is our 1oth year celebrating California avocado month. And it’s great to be working with Chef Arrington to help push the incremental avocado sales that accompany the season.”
For the fresh produce industry, there are customized retailer promotions for California avocado month in June, including use of California avocado display bins, sales contests, digital advertising, social media tie-ins and more, the release said.
Promotions in the store are part of the celebration, and the focus is on the flavor and inspiration of Arrington’s cooking style.
By integrating flavors and techniques from around the world, Arrington has been able to create a personal style, drawing inspiration from art and her African American and Korean background, the release said. Arrington also has been celebrated for using farm-fresh, locally and responsibly sourced ingredients, which made her a good fit in crafting customized dishes for the anniversary.
“It’s hard narrowing down to two recipes when California avocados have countless possibilities. However, I love when they are paired with complementing flavors. These avocados definitely hold their own by leveling up any dish and giving an extra ‘wow’ factor, making it a California chef’s key ingredient,” Arrington said.
Inspired by how the bountiful flavor and nutrition pair perfectly, Arrington developed two new, produce-rich recipes accentuating California avocados.
First, Arrington’s California avocado crab and tuna stack features a beautiful, layered stack of avocados, crab and ahi tuna, which are combined with heirloom tomato, English cucumber and spices. Second, for a fresh and light salad featuring summer produce, Arrington prepared a grilled avocado and peach salad. The grilled fruits are combined on a bed of arugula and crispy quinoa, then paired with a tangy and delicious pistachio-arugula vinaigrette.
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