Chef-inspired recipes
Our trained and certified team of culinary chefs are constantly innovating new recipes using our vast array of Calavo products. We’ve chosen our favorite healthy and wholesome meal choices — all developed in Calavo test kitchens — from our foodie family to yours.

GRILLED SHRIMP
AND AVOCADO

CALAVO ULTIMATE
GUACAMOLE

Jewel Roasting
Vegetables

Sweet Potato
& Butternut Squash Lentil Soup

Green Smoothie
with Avocado

Sweet Chili Chicken
Noodle Salad
check back again soon for more recipes.
happy creating!
Grilled Shrimp and Avocado
1lb: Shrimp (size 16-20ct, peeled and deveined)
2 cloves Garlic, minced
2 each Limes, juiced
1 Tablespoon Olive Oil
2 teaspoons Chopped Oregano
1 teaspoon Ancho Chile Powder
1 teaspoon Sea Salt
1/2 teaspoon Black Pepper
- Mix the last 7 ingredients then mix in the shrimp. Marinate for 30 minutes.
- Grill on Medium-High heat for about 1 to 2 minutes per side.
2 each Calavo Avocados
1 Tablespoon Olive Oil
To Taste Sea Salt
- Halve your avocados (and remove the pit).
- Coat the exposed avocado with the olive oil.
- Place each avocado half face down on the hottest part of the grill and grill for 3-5 minutes.
- You are just looking for some nice char marks and for the avocado to be heated through.
- Remove avocados, season with salt and plate them.
Green Smoothie with Avocado
1 each Calavo Avocado (medium size)
2 cups Fresh Spinach or Fresh Chopped Kale, rinsed and dried
1 1/2 cup Frozen Pineapple Chunks (Freeze your fresh pineapple for best results)
1 cup Unsweetened Almond Milk
1 Tablespoon Fresh Ginger, grated
Optional Toasted Almonds, Pistachio, Flax Seed or Toasted Coconut Flakes for garnish
- In a high powered blender, add in all the ingredients and blend on High for 1 to 2 minutes.
- or until everything is smooth and well mixed.
- If the mixture is too thick, add some additional milk and blend until your preferred consistency.
- Optional: Top with preferred garnish.
Jewel Roasting Vegetables
28 oz Garden Highway Jewel Roasting Vegetables
2 Tablespoons Olive Oil
Salt & Pepper To Taste
- Preheat oven to 425F.
- Toss vegetables with oil, salt & pepper.
- Place vegetables on a sheet pan.
- Roast vegetables for 25 to 35 minutes or until desired doneness.
- Optional – After roasting, toss with 1/4 cup of any of the following sauces:
Mae Ploy Sweet Chili Sauce, Balsamic Glaze, Green Goddess Dressing or Bacon Vinaigrette. - Great with rotisserie chicken, sausage, duck or lamb.
Optional: After roasting, toss with 1/4 cup of any of the following sauces: Mae Ploy Sweet Chili Sauce, Balsamic Glaze, Green Goddess Dressing or Bacon Vinaigrette.
Pairs well with: Rotisserie chicken, sausage, duck, or lamb.
Sweet Potato & Butternut Squash Lentil Soup
3 tbsp Olive Oil
17 oz Garden Highway Sweet Potato & Butternut Chef Veggie Starter
1 clove Garlic, minced
1/2 cup Garden Highway Pico de Gallo
1 each Hatch chile, diced
1/2 cup Green lentils
4 cups Vegetable stock or water
2 tsp Salt
1/2 tbsp Chili powder
2 sprigs Cilantro, torn into pieces for garnish
1 each Calavo avocado, diced for topping
- Heat sauce pan with oil on medium high heat. Add Garden Highway Chef Veggie Starter and sauté for 2-3 minutes.
- Add garlic, Pico de Gallo, and Hatch chile and sauté for 1 minute.
- Add lentils, stock, salt and chili powder. Bring to a boil.
- Cover and reduce heat to simmer. Cook until lentils are al dente, about 25-30 minutes.
- Remove from heat and ladle into bowls.
- Garnish with ripe Calavo avocado and a sprinkle of cilantro.
Calavo Ultimate Guacamole
4 each Calavo avocados (ripe), peeled, seeded and mashed
2 each Tomatoes (medium), chopped
1 each Red onion (small), chopped
2 each Jalapeño or Serrano chiles, minced
1/4 cup Cilantro, chopped
1 tsp Dried oregano
1 each Fresh garlic clove, minced (or 1/8 tsp garlic powder)
1 each Lime, juiced
To taste Hot pepper sauce
To taste Salt and pepper
- Combine all ingredients.
- Cover and refrigerate for approximately 1-2 hours.
- Serve with chips, fresh cut vegetables, or use as a spread on topping on sandwiches, burgers or Mexican entrees.
Sweet Chili Chicken Noodle Salad
8 oz garden highway asian noodle salad
1 lb boneless skinless chicken breast cut into 1″ pieces
1/2 each Cucumber, deseeded, but into 1/4″ half moons
1/4 cup Cilantro, roughly chopped
1/4 cup Sweet chili sauce (store bought)
3 tbsp Olive oil
2 tbsp Minced garlic
1 tbsp Minced ginger
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Heat sauté pan over medium heat, add oil.
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Add chicken and sauté until cooked through, 5-8 minutes.
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Remove from heat and stir in garlic, ginger and sweet chili sauce to coat chicken.
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Combine GH Asian Noodle Salad in a bowl with chicken, cilantro and cucumber. Toss to mix well and serve.
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Can be served warm or cold.