Celebrate National Nutrition Month with Avocados from Mexico

Enjoy the start of March with delicious and flavorful salads, wraps and sandwiches with fresh Avocados from Mexico!

Because it is a source of good fats, with its creamy texture, and mild flavor, avocados are a very flexible ingredient that can be used in many different types of dishes.

Chickpea Avocado Salad
What You’ll Need
400 grams of cooked chickpeas
3 sprigs of fresh coriander
2 teaspoons of ginger oil
1 large avocado
1 large tomato
1/2 white onion
6 teaspoons of Romesco sauce
Extra virgin olive oil
Salt, black pepper to taste

What To Do
Boil the chickpeas in a pot with water and a hint of salt until tender for approximately 20 minutes; drain and let cool.

Finely chop cilantro leaves on a cutting board.

In a bowl add chopped cilantro, ginger oil, extra virgin olive oil and salt, mix well and reserve. Peel avocado and cut it into cubes, then cut the onion and tomatoes into thin strips and add the Romesco sauce. Mix and refrigerate until serving time.

Baja-Inspired Grilled Shrimp and Avocado Wrap
What You’ll Need
1/2 Avocado From Mexico, peeled, pitted, and sliced thinly
2 flour tortillas
4 jumbo shrimp
Juice of 1/2 lime
2 tbsp pickled jalapeño
1/4 cup salsa
1/2 cup red seedless grapes, each grape cut in half

What To Do
Warm the tortillas on a skillet or in the microwave.

Steam the shrimp until pink. Chop the shrimp into smaller pieces.

Mix the shrimp, lime juice, jalapeño, salsa, and red seedless grapes in a bowl, stirring gently. Place half of the shrimp-salsa mix and avocado slices on each of the tortillas. Wrap and serve immediately.

Greek-Inspired Avocado Sandwich
What You’ll Need
1 Avocado From Mexico, mashed
2 slices of bread, toasted
6 thinly sliced rounds of cucumber
6 pitted Kalamata olives, chopped
1 handful of baby spinach, tossed with balsamic vinaigrette
2 tbsp crumbled feta

What To Do
Spread the mashed avocado on both slices of toast. Top one toast with feta, olives, cucumbers, and baby spinach. Place the second avocado toast on top, avocado side down. Cut in half and enjoy immediately.

This post was done in partnership with Avocados from Mexico.