‘Fresh From Florida’ Avocados

Pam Griffin
Florida Blue Crab Salad with Avocado

The avocado, commonly known as the alligator pear due to the leather-like appearance of its skin, is a fruit that tastes like a vegetable. Florida is one of the major commercial producers of avocados in the United States. Try these healthy “Fresh From Florida” recipes.

Chicken, Avocado and Swiss Wrap

4 Florida chicken breasts

1 large Florida avocado, peeled and sliced

4 whole-wheat flatbreads

4 slices Swiss cheese

1/4 cup plain yogurt

1 Tbsp. Dijon mustard

1/2 lemon, juiced

Sea salt and fresh ground pepper to taste

Olive oil for cooking

Preheat a large sauté pan over medium-high heat. 

Lightly season the chicken breasts with salt and pepper.

Add 1 tablespoon of olive oil to the preheated sauté pan.

Carefully add the seasoned chicken breasts to pan and cook for 3 minutes on each side or until the chicken is completely cooked.

Remove the chicken from the pan and set aside.

In a small mixing bowl, combine yogurt, mustard and lemon juice. Taste and adjust seasoning with salt and pepper.

To assemble wrap, place a slice of cheese on top of each of the flatbreads.

Place on a cookie sheet and broil them in the oven until the cheese has melted and the bread is slightly toasted.

Remove the bread from the oven. Add a chicken breast to each of the flatbreads.

Add the yogurt sauce to the top of each chicken breast. Next add the sliced avocado.

Fold over the flatbread to create a sandwich. Makes 4.

FloridaBlue Crab Salad with Avocado

8 oz.  jumbo lump blue crabmeat, picked over for shells

1/3 cup red onion, finely chopped

3 Tbsp. mayonnaise

2 Tbsp. fresh cilantro, finely chopped

3 tsp. fresh squeezed lime juice

1/2 tsp. ground cumin

1/2 tsp. lime zest

1 large ripe Florida avocado, halved, pitted, peeled

Mix together onion, mayonnaise, cilantro, lime juice, cumin and lime zest in medium sized mixing bowl. Gently mix in crabmeat.

Season salad with salt and pepper.

Drizzle avocado halves with remaining 1 teaspoon lime juice to prevent discoloration and season with salt and pepper.

Arrange avocado halves, cut side up, on plates. Fill tops of avocado with crab salad. Garnish salad with lime wedges. Serves 2.