California Avocado Season is Here and It Will Bowl You Over

Nation’s Top Chefs Create Unique Grain Bowl Recipes for California
Avocado Season

IRVINE, Calif.–(BUSINESS WIRE)–California avocado season is kicking off once again, running from March
until September and signifying the only time of the year in which you
can find creamy, rich, delicious California avocados. To celebrate, the
California Avocado Commission (CAC) is partnering with a few of the
hottest chefs across the country to create their own take on one of
today’s most popular trends: grain bowls. Ivy Stark of Dos Caminos in
New York City, Eric Tanaka of Tom Douglas restaurants in Seattle and
Josef Centeno of Orsa & Winston in Los Angeles have each created their
own unique “California” grain bowl with California Avocados.

Grain bowls have become one of the biggest food trends of the year. With
roots originating in Los Angeles, the grain bowl concept allows chefs to
infuse their own style of cuisine and custom flavors into the dish. The
bowls created by CAC’s partner chefs are a deliciously hearty fusion of
grains, vegetables and protein, that all highlight the incredible taste
and texture of California avocados.

Chef Ivy Stark’s southwest-meets-fine-dining style shines through in her
Latin-inspired Chimichurri Steak and Grilled California Avocado Ancient
Grain Bowl.

“Bowls are my go-to lunchtime meal right now—and as long as California
Avocados are in season, I add them to everything I can,” Stark raved.
“My grilled steak grain bowl in particular takes advantage of the
avocados to bring all my favorite flavors and textures together in a
delicious way. The tanginess of the chimichurri, the earthiness of the
ancient grains and the sweet-and-spiciness of the Grilled California
Avocado Corn Relish all play so well together, especially topped off
with that perfect California avocado creaminess.”

Chef Eric Tanaka’s Salmon and Brown Rice Bowl with California Avocado
Hollandaise, Shiitake Relish and Ginger Kale draws inspirations directly
from his Seattle home base.

“It’s no secret that fresh ingredients are the key to delicious food, so
I’m always pushing to incorporate what’s in season onto our menus,”
Tanaka said of his dish. “Growing up in California, I used to have an
avocado tree in my front yard, so every time I see an avocado, it takes
me home. I love using avocados in all types of dishes and take full
advantage when they are in season. California avocados add amazing
texture and unique flavor.”

Finally, chef Josef Centeno, one of Los Angeles’ own culinary rock
stars, proudly created a special Seasoned Farro with Burrata, Nori,
Marinated Cucumbers and California Avocado Bowl, so fans of Orsa &
Winston’s lunchtime grain bowls can finally recreate the magic at home.

“The idea behind our lunch menu at Orsa & Winston is to keep things
light and simple, and bowls are a great way to pack a lot of flavor in
at once,” Centeno revealed. “I love the combination of burrata and
California avocado. It’s so decadent and rich, and this bowl takes it up
a notch with the addition of farro and marinated cucumbers to cut those
creamy textures.”

All three recipes showcase the endless versatility of California
avocados, as a salsa, a sauce or even the main ingredient of a
“California” grain bowl to celebrate this glorious season. Not only are
they delicious additions to any meal, nutritious California avocados are
a naturally sodium and cholesterol-free superfood contributing good fats
and nearly 20 vitamins, minerals and beneficial nutrients making it a
good choice to that can enhance the nutrient quality of your diet.

To further inspire California avocado lovers, CAC has dedicated a full
page of their site to feature these and other delicious bowl recipes.
You can visit CAC’s bowl page at,
and follow along on Facebook at, and on
Twitter and Instagram at @ca_avocados.

Chimichurri Steak and Grilled California
Avocado Ancient Grain Bowl

Recipe created by Ivy Stark of Dos Caminos for the California Avocado

Serves: 4

Prep Time: 1 hour, 15 minutes (including marinating time)
20 minutes
Total Time: 1 hour, 45 minutes


  • 4 4-oz. portions skirt steak
  • 6 oz. chimichurri sauce
  • Ancient Grain Pilaf (see make-ahead recipe below)
  • 2 15-oz. cans black beans, drained and rinsed
  • 1 red onion, diced
  • 2 cups yellow corn, roasted
  • 1/2 cup cilantro leaves
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1/4 cup red wine vinegar
  • Sea salt, to taste
  • Pepper, to taste
  • Grilled California Avocado-Corn Relish (see make-ahead recipe below)
  • 1 ripe, Fresh California Avocado, seeded, peeled and diced
  • 1 Tbsp. toasted sunflower seeds


  1. Marinate skirt steak in chimichurri sauce for at least one hour, or
    overnight, and make Ancient Grain Pilaf.
  2. Combine beans, red onion, yellow corn, cilantro leaves, olive oil,
    lemon juice and red wine vinegar. Add salt and pepper to taste.
  3. Divide Ancient Grain Pilaf into four bowls.
  4. Divide bean mixture among bowls.
  5. Grill skirt steaks to desired temperature, slice on the bias and add
    one portion to each bowl.
  6. Divide Grilled California Avocado-Corn Relish evenly across each bowl.
  7. Garnish with additional diced California Avocado and toasted sunflower

Grilled California Avocado-Corn Relish


  • 3/8 cup olive oil, divided
  • 2 cups fresh corn kernels (about 2-3 ears)
  • 1/2 tsp. sea salt
  • Black pepper, to taste
  • 1 ripe, Fresh California Avocado, seeded, peeled and sliced
  • 1 large red bell pepper, cored and seeded
  • 2 poblano chiles, roasted, peeled and seeded
  • 2 green onions, light green and white sections thinly sliced on the
  • 1/4 cup red wine vinegar


  1. Heat 1/4 cup of the olive oil in a large skillet over medium heat. Add
    the corn, salt and pepper, and sauté until the corn is heated through
    and tender, about 5 minutes. Transfer to a large mixing bowl and set
    aside to cool.
  2. Brush the avocado slices with a little of the oil, grill the avocado
    slices for 30 seconds on each side on a hot grill.
  3. Cut the avocados, bell pepper and roasted poblanos into a small dice.
    Add to the sautéed corn along with the green onions, vinegar and
    remaining olive oil.
  4. Mix well and let sit for 20 to 30 minutes to blend the flavors. Serve
    at room temperature.

Ancient Grain Pilaf


  • 1 Tbsp. unsalted butter
  • 1 Tbsp. vegetable oil
  • 1 clove garlic, minced
  • 1 small onion, finely chopped
  • 4 cremini mushrooms, sliced thin
  • 1 cup pearl barley
  • 1/2 cup wheat berries
  • 1/4 cup millet
  • 1/2 cup wild rice, rinsed
  • 3 cups chicken stock
  • 2 Tbsp. chopped fresh herbs (any mixture of parsley, thyme, oregano,
    chives, etc. per your preference)
  • Extra virgin olive oil, to taste
  • Salt, to taste
  • Pepper, to taste


  1. Preheat oven to 350 degrees F.
  2. In a large ovenproof pot with a tight­fitting lid, melt butter over
    low heat. Add oil, garlic, and onion.
  3. Cook until onions are softened and translucent, 5 to 10 minutes. Raise
    heat to medium high and add mushrooms. Cook until soft, about 5
  4. Add grains and stir well, coating them with oil. Cook, stirring often,
    for about 10 to 15 minutes. Stir in stock and bring to a boil. Cover
    pot and put in oven.
  5. Bake for 30 minutes.
  6. Remove lid and cook a little longer if grains need to be softer.
  7. Fold in chopped herbs.
  8. Drizzle with extra virgin olive oil. Season with salt and pepper, and
    serve hot.*

*Pilaf can be prepared up to 1 day in advance of serving. Cool to store
in the fridge and re-heat to serve.

Seasoned Farro with Burrata, Nori, Marinated
Cucumbers and California Avocado

Recipe created by Josef Centeno of Orsa
and Winston
for the California Avocado Commission

Serves: 4

Prep Time: 10 minutes
Cook Time: 30 minutes
40 minutes


  • 7 Tbsp. extra virgin olive oil, divided
  • 1 small fennel bulb, finely chopped
  • 1 small onion, finely chopped
  • 5 cloves garlic, minced
  • 1/2 tsp. kosher salt
  • 4 cups vegetable stock (low-sodium preferred)
  • 2 cups farro
  • 6 Persian cucumbers
  • 1/2 head radicchio, quartered
  • 3 Belgian endives, cut in half lengthwise and cut into ¼-inch slices
  • 1/2 cup rice vinegar
  • 2 Tbsp. soy sauce
  • 2 Tbsp. sesame oil
  • 2 Tbsp. mirin
  • 1 tsp. grated ginger
  • 12 oz. burrata cheese
  • 2 ripe, fresh California avocados, peeled, seeded and cut into thin
  • 1 sheet toasted nori, cut into thin strips
  • 1 scallion, cut into thin slices on the bias
  • sea salt, to taste


  1. Heat 1/4 cup of the olive oil in a large saucepan over medium heat
    until hot and shimmering.
  2. Add fennel, onion, garlic and kosher salt.
  3. Cook, stirring occasionally, until the fennel is softened, about 8
  4. Add stock and farro and bring to a boil over high heat.
  5. Reduce the heat to medium and simmer, stirring occasionally, until the
    farro is tender and the stock is absorbed, 25 to 30 minutes. Set aside.
  6. While the farro is cooking, cut the Persian cucumbers in half
    lengthwise, then cut them into half-inch slices on the bias. Put them
    into a large bowl and set aside.
  7. Tear the outer radicchio leaves into bite-size pieces, discarding the
    base and heart. Put radicchio into the bowl with the cucumbers and
    toss with 1/2 Tbsp. salt; let stand for 10 minutes. Lightly rinse
    radicchio and cucumbers in a strainer; gently squeeze and dry on paper
  8. In a large bowl, toss the cucumbers and radicchio with the endive,
    rice vinegar, soy sauce, sesame oil, mirin, and grated ginger and set
  9. Divide the cooked farro among four bowls. Top farro with cucumber
    radicchio mixture, burrata and avocado slices.
  10. Garnish each bowl with strips of nori, scallion, and a tiny pinch of
    flakey sea salt.

Salmon and Brown Rice Bowl with California
Avocado Hollandaise, Shiitake Relish and Ginger Kale

Recipe created by Chef Eric Tanaka of TanakaSan for the California
Avocado Commission

Serves: 4

Prep Time: 20 minutes
Cook Time: 30 minutes
50 minutes


  • 1 cup brown rice (preferably Sukoyaka)
  • 1 1/4 cup water
  • 1/2 shallot, diced
  • 1 clove garlic, minced
  • 2 Tbsp. grated fresh ginger
  • 3 Tbsp. rice wine vinegar
  • 1 Tbsp. white (shiro) miso
  • 1 1/2 Tbsp. tahini
  • 5 Tbsp. canola oil
  • 1 tsp. salt
  • 4 (4-oz.) portions of wild salmon (preferably Bristol Bay Sockeye)
  • 1/2 Tbsp. olive oil
  • 2 Tbsp. sesame seeds, toasted
  • 4 oz. kale, washed, stemmed and torn into bite size pieces
  • California Avocado Hollandaise (see recipe below)
  • Shiitake Mushroom Relish (see make ahead recipe, below)


  1. Preheat oven to 450 degrees F.
  2. Wash rice in a bowl in the sink until the water runs clear.
  3. Combine shallot, garlic, ginger, red wine vinegar, miso and tahini in
    a bowl and whisk to combine.
  4. Gradually add canola oil until incorporated, and then salt. Set aside
  5. Brush the salmon portions with olive oil and coat with sesame seeds.
  6. In a sauté pan over medium heat, sear the salmon flesh side down for
    three minutes, then flip and sear for 2 additional minutes until done.
  7. Put the kale in a bowl and toss ginger dressing to coat the leaves.
  8. To serve, divide the rice among 4 deep bowls, and ladle 3 oz. of
    hollandaise over each bowl.
  9. Top rice with ginger-dressed kale, sautéed salmon and shiitake relish,
    dividing everything evenly. Enjoy!

Shiitake Relish


  • 3/4 lb. shiitake mushroom caps, wiped clean
  • 3 Tbsp. olive oil
  • 1/8 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1 Tbsp. parsley, minced
  • 1 ripe, fresh California avocado, peeled, seeded and diced
  • 1 Tbsp. balsamic vinegar
  • 2 tsp. fresh lemon juice


  1. Put the mushroom caps on a baking sheet and toss them with the oil and
    season with salt and pepper.
  2. Spread them out evenly then roast in the oven until tender and
    browned, stirring occasionally, about 20 minutes. Remove from oven.
  3. Thinly slice the caps and put them in a bow and allow to cool.
  4. Add the parsley, avocado, vinegar, and lemon juice.
  5. Taste and season again with salt and pepper (if needed).
  6. Set aside at room temperature.

California Avocado Hollandaise


  • 1 shallot, diced
  • 1 cup rice wine vinegar
  • 2 egg yolks
  • 8 oz. (2 sticks) butter, melted and hot
  • 1 ripe, Fresh California Avocado, peeled, seeded, and pureed
  • 1/8 tsp. sea salt
  • 1/2 tsp. lemon juice


  1. Place shallot in a saucepan over medium high heat and add the vinegar,
    allowing the mixture to reduce until only a few tablespoons of syrupy
    liquid remains.
  2. Cool mixture, and then pour into a metal bowl.
  3. Add the egg yolks, whisking until incorporated.
  4. Place bowl over a double boiler of simmering water, and begin
    drizzling in the hot melted butter, slowly and gradually, until
  5. Whisk in the avocado puree, season with salt and lemon juice.
  6. Keep warm until ready to serve. (A thermos is great for this.)

*Large avocados are recommended for these recipes. A large avocado
averages about 8 ounces. If using smaller or larger size avocados adjust
the quantity accordingly.

About the California Avocado Commission

Created in 1978, the California Avocado Commission strives to increase
demand for California avocados through advertising, promotion and public
relations, and engages in related industry activities that benefit the
state’s nearly 4,000 avocado growers. The California Avocado Commission
serves as the official information source for California avocados and
the California avocado industry. For nutrition information and recipes
or join us on Facebook at
and @CA_Avocados on Twitter,
and Instagram
for updates.


Cristina Samiley, 213-308-9064