AVOCADOS MAKE IT A PARTY THIS HOLIDAY SEASON [click to open release]

Whether the occasion is New Year’s Eve, Super Bowl Sunday or a last-minute gathering of friends, readers always have an appetite for easy entertaining options. That’s where avocados from Mexico come in—they’re an ideal ingredient for great party dishes, from a creamy dip with crisp vegetables to a garnish for bowls of chili. From late fall on, these rich-tasting Hass avocados are at their most plentiful in markets across the country.

Featured Recipes

The Manhattan Avocado Cocktail

Planning a sophisticated dinner party? Here’s an impressive way to start the meal! If your party is casual, skip the martini glasses and toss the ingredients in a salad bowl.

1/4 cup extra-virgin olive oil
    1 garlic clove, mashed
1/2 teaspoon cumin seed
   2 teaspoons minced red thai or jalapeño chile pepper
   2 tablespoons fresh lime juice
3/4 teaspoon salt
   1 pound cooked large shrimp
   2 fully ripened avocados from Mexico, halved, pitted,
      peeled and sliced
   2 cups mesclun greens (2 cups, slightly packed)

To prepare dressing: In microwave-proof cup, microwave oil, garlic and cumin on high until hot, 30 seconds to 1 minute; stir in chile pepper. Remove garlic; whisk in lime juice and salt. In medium bowl, toss shrimp with 1 tablespoon of the dressing. Cover and refrigerate. In pie plate, place avocado slices. Drizzle with 2 tablespoons of the dressing, turning to coat completely; cover with plastic wrap; refrigerate. Reserve remaining dressing. To serve: Toss greens with 1 tablespoon of the remaining dressing. Divide greens among four martini glasses, mounding in center. Arrange shrimp and avocado slices in glass. Garnish with diced tomatoes, if desired.
YIELD: 4 servings

Mexican Rice with Avocados and Chicken

The ingredients in this delicious Mexican-style salad combine to create colors and textures that make every bite a delight. Serve as an entrée salad on a buffet so guests can help themselves, or portion onto individual plates for a sit-down event.

   3 cups cooked rice
   1 can (19-ounce) black beans, drained and rinsed
   1 cup chopped fresh tomato
   1 cup shredded lettuce
1/4 cup chopped cilantro
1/2 cup prepared oil and vinegar dressing, divided
   2 cups (10 ounces) diced cooked chicken or turkey
   2 avocados from Mexico, halved, pitted, peeled and cut into 1-inch squares

In large bowl combine rice, beans, tomato, lettuce, cilantro and 1/4 cup of the vinaigrette. Spoon onto serving platter. In medium bowl, combine chicken, avocados and remaining 1/4 cup vinaigrette. Arrange over rice. Garnish with lettuce leaves, if desired.
YIELD: 4 to 6 portions