Chef's Salad with Turkey, Avocado, and Jack Cheese

• 1/3 cup low-fat buttermilk
• 1/3 cup reduced-fat sour cream
• 2 tablespoons cider vinegar
• 1 tablespoon honey
• Coarse salt and ground pepper
• 1 large head Boston lettuce
• 1 pound sliced roasted turkey breast, torn into pieces
• 1 avocado, pitted and sliced
• 1 cup alfalfa sprouts or pea shoots
• 6 radishes, halved and thinly sliced
• 4 carrots, cut into matchsticks
• 4 ounces Monterey Jack cheese, cut into strips (1 cup)

In a small bowl, combine buttermilk, sour cream, vinegar, and honey; season with salt and pepper. Set dressing aside.

Divide lettuce among four serving plates; top with turkey, avocado, sprouts, radishes, carrots, and cheese. Drizzle with dressing, and serve.

Makes 4 servings

From Everyday Food, May 2008

Southwestern Turkey Club Sandwich

• 8 slices bacon (8 ounces)
• 4 turkey cutlets (4 ounces each)
• coarse salt and ground pepper
• 1 ripe avocado, pitted and peeled
• 2 tablespoons fresh lime juice
• 1 to 2 tablespoons chopped pickled jalapeno chiles
• 12 slices whole-wheat sandwich bread, lightly toasted
• 1 tomato, thinly sliced

1. Working in two batches if necessary, cook bacon in a large skillet over medium heat until brown and crisp, 6 to 8 minutes per side; transfer to a paper-towel-lined plate to drain. Pour off all but 2 tablespoons rendered fat from skillet.

2. Season turkey generously with salt and pepper, Add to skillet, and cook over medium heat until opaque throughout, 2 to 3 minutes per side; transfer to a paper-towel-lined plate to drain.

3. In a small bowl, mash avocado, lime juice, and chiles with a fork; season with salt and pepper.

4. Spread avocado mixture on one side of each slice of toast. Layer turkey, bacon, tomato, and toast to form four triple-decker sandwiches. To serve, skewer with toothpicks; slice in half with a serrated knife.

per serving: 553 calories; 17.4 grams fat; 45.2 grams protein; 51.2 grams carbohydrates; 8.7 grams fiber

from Everyday Food

Yield: 4 servings

Creamy Avocado Ranch Dressing

• 1 ripe Hass avocado, pitted, flesh scooped from skin
• 1/2 teaspoon hot sauce, such as Tabasco
• 1 tablespoon juice from 1 lime
• 1/2 cup buttermilk
• 1/4 cup sour cream
• 1 tablespoon minced red onion
• 1 tablespoon minced fresh cilantro leaves
• 1 medium garlic clove, minced
• 1/2 teaspoon sugar
• 3/4 teaspoon table salt
• 1/4 teaspoon ground black pepper

In food processor, puree avocado, hot sauce, and lime juice until avocado is broken down, about 30 seconds. Add remaining ingredients and process until dressing is completely smooth. (Can be refrigerated up to 1 week.)

Crisp lettuces like iceberg and romaine are a perfect match for this creamy dressing. Shaved red onion, grape tomatoes, and crumbled bacon make excellent garnishes for greens tossed with this dressing. Use about 2 tablespoons per quart of greens, serving two.

from Cooks Illustrated

Yield: makes 1 1/2 cups

Bacon, Avocado and Jack Cheese Omelets with Fresh Salsa

Salsa

• 1 small tomato, chopped
• 3 green onions, finely chopped
• 1/2 jalapeno pepper, seeded and finely chopped
• 2 tablespoons chopped cilantro
• 1 tablespoon fresh lime or lemon juice
• Salt and pepper

Omelet

• 4 eggs
• 2 tablespoons water
• Salt and pepper
• 1 tablespoon butter
• 3 slices lean bacon, cooked until crisp, crumbled
• 1/2 small avocado, peeled, pitted and sliced
• 1/2 cup grated Monterey Jack cheese

1. For salsa: In small bowl, combine tomato, green onions, jalapeno, cilantro and lime juice and mix well. Season to taste with salt and pepper.

2. In medium bowl, whisk eggs with water and season with salt and pepper. Melt half the butter in a small nonstick skillet over medium-high heat and, when foam subsides, add half the egg mixture. Tilt pan to coat bottom and cook 1 minute, until almost set. Sprinkle half the omelet with half the bacon, avocado and cheese and cook 1 minute. Fold empty half of omelet over filling and slide omelet onto a plate. Keep warm. Repeat with remaining butter, egg mixture, bacon, avocado and cheese. Serve with salsa.

nutrition per serving: Carbohydrates: 8.5 grams, Net Carbs: 6 grams, Fiber: 2.5 grams, Protein: 30 grams, Calories: 555

from Atkins for Life

Yield: 2 servings

Maki Zushi

• nori seaweed
• wasabi paste
• seasoned sushi rice
• maki fillings of choice: tuna, salmon, avocado, cucumber, "crab", shredded shiso leaves
• sesame seeds (for inside-out roll)
• rolling mat

1. Take 1/2 sheet of nori and place it on the rolling mat. Spread a thin layer of cooked rice evenly over the nori, leaving 1/2-inch of nori on each side free from rice as you will need this to seal the roll. Dab a little wasabi in a line across the rice.

2. Place the ingredients on the wasabi, but not too many or it won't roll well.

3. Roll it carefully and evenly away from you, pressing it firmly. Remove the rolling mat, trim any ingredients that are protruding from the ends of the roll and cut into about 1-inch pieces.

For inside out roll, place nori on nonstick parchment paper and spread a thin layer of rice right to the edge. Carefully turn it over so the nori is facing upwards and add the ingredients. Roll carefully and evenly away from you. Put some toasted sesame seeds on a plate and roll the maki in them, so the roll is well coated. Cut into 1-inch pieces and serve.

from Harumi's Japanese Cooking

California "High Roller" Wrap

• 1 9-inch flour tortilla
• 1/2 small ripe avocado, sliced or mashed
• 2 large leaves leaf lettuce
• 6 ounces sliced turkey breast
• 1/4 cup salsa

Spread the avocado thinly over the tortilla. Overlap lettuce leaves and turkey. Spoon on the salsa over the length of the wrap, forming a 1-inch strip across the center.

Wrap the sandwich firmly by rolling the edge closest to you over itself and the filling until a pinwheel is formed. Cut in half diagonally.

Variation: for extra color, fiber, and texture, mash cooked black beans and blend them into the avocado.

from The Whole Foods Market Cookbook

Yield: 2 servings

Arugula Salad with Avocado, Grapefruit & Feta

• arugula
• avocado
• grapefruit
• red onions
• pistachios
• feta cheese
• olive oil
• balsamic vinegar

from Albion Cooks

Chunky Guacamole with Bacon and Tomato

• 3 medium-sized, ripe Haas avocados
• 3 large scallions, sliced thin
• 1 medium garlic clove, minced
• 1 small jalapeno chile, minced
• 1/4 cup minced fresh cilantro leaves
• 1/4 teaspoon salt
• 1/2 teaspoon ground cumin (optional)
• 2 tablespoons juice from 1 lime
• 6 slices cooked, drained, and crumbled bacon
• half a medium tomato, seeded and diced small

To minimize the risk of discoloration, prepare the minced ingredients first so they are ready to mix with the avocados as soon as they are cut.

1. Halve one avocado, remove pit, and scoop flesh into medium bowl. Mash flesh lightly with scallions, garlic, jalapeno, cilantro, salt, and cumin (if using) with tines of a fork until just combined.

2. Halve and pit remaining two avocados, and cut into 1/2-in grid in the skins. Gently scoop out avocado into bowl with mashed avocado mixture.

3. Sprinkle lime juice over diced avocado and add bacon and tomato. Mix entire contents of bowl lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to one day. Return guacamole to room temperature, removing plastic wrap at the last moment, before serving)

Yield: 2 1/2 - 3 cups