AVOCADO JAZZES UP PLAIN JANE DINNERS

It’s a snap to make an ordinary quick dinner extraordinary. The trick? Give old standards a flavor boost with ingredients like luscious avocados from Mexico, a handful of chopped cilantro and a zippy dressing. With a lovely golden green color and velvety-smooth texture, nutrient-dense avocados brighten the look of any dish while adding divine taste.

For example, toss cubes of buttery avocado from Mexico with already-cooked chicken and bottled salad dressing and serve over a rice and black bean salad with lettuce and tomato—it’s delicious, satisfying and no work!

Other ways to easily and quickly transform a plain Jane dish into something special: Wrap scrambled eggs, shredded Cheddar cheese and slices of avocado in flour tortillas and serve with bottled salsa; scatter a mix of avocado cubes, sliced scallions and black olives tossed with hot sauce over plain cheese pizza or top a burger with a slice of pepper Jack cheese, dollop of BBQ sauce and slices of avocado from Mexico.

For a free leaflet with more avocado recipes and serving ideas, either fax your request to: (212) 254-2452 or email to: info@mexicanavocados.com. Or send your request to: Mexican Avocado Leaflet, c/o Lewis & Neale Inc., Dept. N, 35 East 21st Street, New York, NY 10010

CHICKEN AND AVOCADOS OVER RICE SALAD
Prep: 10 minutes

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 salad dressing, divided
2 cups shredded cooked chicken
2 fully ripened avocados from Mexico, halved, pitted, peeled     and cut in 1-inch cubes

In a large bowl, combine rice, beans, tomato, lettuce, cilantro, and half of the salad dressing; toss. Spoon on a platter lined with lettuce, if desired. In the same bowl, combine chicken, avocados and remaining dressing. Spoon over rice salad.

YIELD: 6 portions

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