California Dreamin’ Dog

Take a bite of this West Coast-inspired hot dog and soak up the sunny, ocean vibes. Topped with fresh avocados, red peppers, cucumbers, cilantro and lime zest, this summertime recipe is a total breeze to make.
Dish type
Main Dish
Ready in
16 minutes


  • 1 pkg. Nathan’s Famous® Skinless Beef Franks
  • Hot dog buns
  • Sliced avocados
  • Sliced cucumbers
  • Diced red bell peppers
  • Cilantro, stems removed
  • Lime zest


Prep Time
10 minutes
Cook Time
6 minutes
Ready in
16 minutes
  1. Prep your veggies. Wash and dry all. For the avocado, cut in half around the seed, then rotate and cut around again to create quarters. Separate the quarters and remove seed. Peel the skin away from each segment, then cut into thin slices. Cucumbers can be sliced with the skin on or removed – your choice! Whichever you choose, slice the cucumber into rounds, then cut each round in half. For the bell pepper, cut off the top and bottom, then halve. Cut away the membrane and seeds, then dice. Cilantro should be thoroughly dried (squeeze excess water out if needed), then finely chopped. Zest the lime.
  2. Cook your hot dogs your favorite way. We suggest pan-fried with butter!
  3. Assemble your dog! Nestle dog into the bun, then arrange avocado and cucumber slices alongside. Top with bell pepper and cilantro, then sprinkle lime zest over all.
  4. Optional: Want to add even more West Coast freshness? Finish with a generous drizzle of green goddess to cover.