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In order to thrive, avocados need more water than a mermaid, which is why the California drought has spurred discussion avocado addicts find heartbreaking. The bottomline of the discussion? An avocado austerity program.

Message to Avocado Addicts: Help is on the Way

An avocado austerity program? No way. At least, that’s the response of a company you may have never heard of, Avocados from Mexico. Come Superbowl Sunday, if all goes according to plan, Avocados From Mexico will be a household name. The company has secured a 30 second commercial for the pregame show as part of its public relations campaign dubbed, “No Guac, No Game.”

No, I’m not kidding. In its news release, Avocados From Mexico assures avocado addicts like me that the habit is a healthy one, and to rest assured that supplies are on the way from south of the border. Yay! After reading news like this, I could finally turn off the Weather Channel, relax my shoulders, and look forward to a good night’s sleep.

But, as it turned out, a good night’s sleep evaded me as questions lingered in the back of my mind: Aren’t Florida and Hawaii avocado farmers just as eager to fill the gap created by the California drought? Might locavores living across the country prefer nationally produced avocados over imports?

In search of answers, I emailed and called various Florida avocado producers and trade associations. None of them got back to me. Surfing the web, I learned that Florida and Hawaii combined produce less than 15 percent of the nation’s avocados. California produces the remaining supply, which suggests that these other states are not well positioned to fill the gap.

That being said, as a new resident of Miami, I’ve been gorging on Florida avocados. I’ve also tried some varieties from Guatemala and Peru. These varieties are different than the Haas variety from California and Mexico but they are outstanding…like those in Hawaii, they are creamy and sweet, and, because of a lower fat content, less caloric than the west coast variety.

So, as far as an avocado austerity program, if your addiction leans toward the Haas variety, Avocados From Mexico is eager for your business. Otherwise, keep an eye out for the lighter varieties from Florida, Hawaii, and countries in Central and South America. Regardless of your choice, once your avocado is tender to the touch, come back to Salad Every Day for a recipe worthy of your craving.

Avocado with Greek Quinoa Salad & Oregano Lemon Vinaigrette

Avocados and lemon zest are the magic ingredients in this wonderful quinoa salad.

25 min

| Serves 4

 

Ingredients

Salad

  • 2 ripe Haas avocados or 1 large Florida or South American variety
  • 2 cups quinoa, cooked
  • 3 ounces (about 4 cups loosely packed) baby arugula
  • 1/2 – 3/4 cups artichoke hearts, drained and halved
  • 4 ounces feta or goat cheese, crumbled
  • 2/3 cup kalamata or Niçoise olives, pitted
  • 1/2 cup marinated sun dried tomatoes, diced

Dressing

  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons fresh lemon juice
  •  1 teaspoon fresh lemon zest (outer rind – see photo)
  • 1 1/2 tablespoons fresh oregano, diced
  • 2 teaspoons shallot, minced
  • Salt & pepper to taste

Directions

Prepare salad ingredients: Peel and cut the avocado into 1/2 inch slices, allowing 4 or more slices per serving.  Arrange decoratively on individual plates.  Toss the quinoa with a third of the arugula and with all of the remaining salad ingredients.
Make the Oregano Lemon Vinaigrette: In a blender or shaker jar, combine all of the dressing ingredients until well emulsified.
Assemble the salad: Toss the quinoa salad with a light coating of the Oregano Lemon Vinaigrette.  Toss the remaining arugula with a light coating of the dressing, and arrange a bed of greens besides the avocado on individual plates.  Top with the quinoa salad; serve and enjoy.

 

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