University of Cincinnati
This LTO, created by Kevin Morris, assistant foodservice director at the University of Cincinnati, was part of the weeklong Fan-toast-ic promotion, which featured five days of different toppings on toast. Avocado is the reigning king of toast toppings, though, served below on wheat berry toast with a fried egg and a housemade drizzle of Sriracha and lemon juice.
Green Goddess salad
Marin (Calif.) Country Day School
This salad just says “spring and summer” to Jason Hull, director of foodservices/chef/co-director Culinary Farm at Marin Country Day School. “Its vibrant colors match the delicious flavors that blend together in this salad…it’s always a crowd-pleaser,” Hull says. In addition to the healthy chunks of avocado in this salad (left), the creamy dressing on this salad is made from avocado blended with herbs.
A mini version of avocado toast, this sophisticated bite (above) makes for a fresh appetizer with mashed avocado and a choice of any combo of toppings, including cranberries, chives, radishes, pistachios and pumpkin seeds with a yogurt-hot sauce drizzle (all shown here). It was served at several colleges, including Vanderbilt University, for Avocados from Mexico’s national tour of campuses. (Photo: Avocados from Mexico)