Free gourmet avocado treats all summer long!

A FEW KEY AVOCATOUR DATES
July 31: BUSKER FESTIVAL Ottawa

August 1&2: PAN AMERICAN FOOD FESTIVAL Toronto

August 14: METRO IN LITTLE ITALY Toronto

August 15: LONGOS IN LEASIDE TOP LOCATION Toronto

August 16: TRINITY BELLWOODS PARK Toronto

#AVOCATOUR INSTAGRAM CONTEST In celebration of the launch of its brand new Instagram page, Avocados from Mexico is about to make someone a big winner! PRIZE: A basket of delectable Mexican products valued at $500!

To enter 1. Follow us on Instagram @AvosMexicoCA. 2. Post a photo of your favourite Avocatour moment. 3. Don’t forget to use the hashtag #Avocatour and mention @AvosMexicoCA.

ON THE MENU

ICE CREAM WITH AVOCADO COULIS (4 servings)

1L of your favourite vanilla ice cream Avocado coulis* Fried tortilla strips* 1 cup strawberries, diced

* Avocado Coulis 1 avocado, seeded and peeled 1/2 cup milk 1-2 teaspoons sugar to taste

Combine all of the ingredients in a blender setting aside half of the milk and sugar. Blend until smooth adding more milk if necessary. Add sugar to taste if required.

*Fried tortillas 1 medium flour tortilla Canola oil for frying 3 paper towels 1 teaspoon powdered sugar to taste

Cut the tortillas in to 3cm by 1/2cm strips. Fry them until golden and crisp. Leave to rest on a plate covered with paper towels. As an option, you can sprinkle with powdered sugar.

Place 1-2 scoops of ice cream per bowl. With a spoon or squeeze bottle, top with avocado coulis. Garnish with fried tortillas and strawberries.

AVOCATOAST (4 servings) 4 slices of your favourite white bread 1 medium-sized avocado 4 tablespoons olive oil Fresh cracked black pepper to taste Fleur de sel 1/2 lime Small cluster of cilantro

Toast the bread until golden brown. While the bread is toasting, seed and peel an avocado and slice into 0.5 cm slices.

Top each slice of toast with 1/4 of the avocado slices. You can also spread the avocado with the back of a spoon. Top with a spoonful of olive oil, fleur de sel and pepper to taste. Garnish with a lime wedge and fresh cilantro leaves. Can be served warm or at room temperature.

AVOCADO, KALE AND QUINOA SALAD (4 servings)

2 large avocados, seeded, peeled and chopped 1 cup uncooked quinoa or rice 2 cups water Pinch of kosher or sea salt 1/4 cup extra virgin olive oil 2 tablespoons lemon balsamic vinegar Zest of one medium lemon 1 tablespoon fresh lemon juice 1 teaspoon Dijon mustard ¼ teaspoon kosher or sea salt Fresh cracked black pepper to taste 3 cups chopped kale 1 can of black beans, rinsed 2 cobs of corn, husked, boiled and grilled Cilantro leaves for garnish 1 lime, cut into wedges for garnish

Combine the quinoa, water and salt in a medium saucepan. Bring the water to a boil, and after the water begins to boil, reduce the heat to low and cover the pan.

Gently simmer, covered, for 15 minutes (there may still be some water not yet absorbed). Remove from heat.

Keeping the pan covered, let stand for 5 minutes or until the remaining water is absorbed.

Remove the lid and gently fluff the quinoa with a fork. Set aside to cool.

In a bowl, whisk together the olive oil, balsamic vinegar, lemon zest, lemon juice, mustard, salt and pepper. Set aside.

With a sharp knife, cut the corn kernels away from the husk.

In a large bowl, toss together the cooked quinoa, kale, black beans, corn and avocado. Toss with the dressing, and serve at room temperature or chilled. Garnish with cilantro and a lime wedge.

AVOCADO SMOOTHIE (4 servings)

2 medium-sized avocados 2 cups milk 1 cup Greek vanilla yogurt 16 ice cubes 4 tablespoons agave nectar, honey or maple syrup

Place all of the ingredients in a blender and mix until smooth. Pour into glasses.

For information on the Avocatour itinerary, please visit: www.avocadosfrommexico.ca Facebook : avocadosfrommexicoCA Twitter : @AvosMexicoCA Instagram : avosmexicoca