Official Newsletter of the President's Challenge


Summer is All About Avocados!

With the warm weather finally here, fresh, cooling meals are in order. This summer, try sprucing up your menu with these avocado-laden dishes. Avocados are extremely healthy. And delicious! They are full of essential fats and oils that have amazing health benefits. Avocados work to lower your blood pressure, give you a healthy dose of fiber, help your body absorb essential nutrients from other foods you eat, and they make a delicious substitute for creamy spreads like mayonnaise or butter. Avocados are a creamy delight that pair well with pretty much any foods. When exploring the possibilities of avocados, try the two recipes below. You will surely be on the avocado bandwagon once you try these tasty recipes!

Avocado Veggie Panini

Serves: 4


  • 1½ tablespoons butter or olive oil
  • 1 minced shallot (onion or garlic works too)
  • 8 ounces sliced baby Portobello mushrooms
  • 1 cup cherry or grape tomatoes
  • 2 cups chopped kale, stems removed
  • salt to taste
  • 2 avocados
  • 8 pieces thick, sturdy wheat bread
  • white cheese, like Provolone or Mozzarella, if you want


1. Heat the butter in a large skillet over medium high heat. Add the shallots; sauté until translucent. Add the mushrooms and sauté until browned lightly on the outside. Add the tomatoes and kale; sauté until wilted and warmed through. Remove from heat and season with salt.

2. Mash the avocado in a bowl with a fork. Spread some avocado on the surface of each piece of bread. Assemble the sandwiches by carefully arranging the vegetables on the bread. Get as many veggies on as you can because the sandwiches sink down when you use the panini press.

3. Add the cheese on top of the veggies if you want, cover with another slice of bread, and place on a preheated panini press. When the bread is browned on the outside, remove from heat.

Hint: If you do not have a Panini press, you can always grill the sandwich on warm skillet, flipping once to brown each side.

Grapefruit and Avocado Salad with Seared Salmon

Makes 4 servings (serving size: 2 1/2 cups salad and 3 ounces salmon)


  • 1 large grapefruit
  • 2 large bunches arugula, stems removed (10 cups)
  • 1 ripe avocado, pitted and sliced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 3 (5-ounce) wild salmon fillets (skin on)
  • 1/4 cup toasted walnuts, roughly chopped


1. Peel and segment grapefruit with a sharp knife on a cutting board; reserve juice in a bowl. Toss grapefruit segments and juices with arugula and avocado; divide salad among 4 serving plates. In a small bowl, whisk together lemon juice, oil, and 1/4 teaspoon each salt and pepper.

2. Sprinkle remaining salt and pepper over both sides of salmon. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add fish (skin-side down) to skillet, and cook until skin is golden and fish releases easily from pan (about 4 minutes). Using a spatula, gently flip fish and cook about 3 minutes more. Break each fillet into 4 pieces; top salads with 3 pieces fish. Drizzle salads with reserved dressing; sprinkle with walnuts.