Avocado Salad with mango,shrimp,chicken,tomato, or black bea

2 cups crushed ice
6 fluid ounces tequila
4 fluid ounces lime juice
2 fluid ounces triple sec
1 avocado – peeled, pitted and diced
1 sprig fresh cilantro
coarse salt to taste

1 avocado, diced
1 mango – peeled, seeded and diced
1 tablespoon lime juice
1/4 teaspoon ground ginger
1/4 teaspoon wasabi powder
salt and freshly ground black pepper to taste
1/4 cup toasted sesame seeds
2 teaspoons canola oil
2 (4 ounce) (1- to 1 1/2-inch-thick) tuna steaks

Crispy Tortilla Strips:
3 (12 inch) flour tortillas
1 tablespoon vegetable oil

Chicken and Tomatillo Stew:
3 tablespoons olive oil
1 1/2 cups peeled and diced sweet potatoes
1 cup chopped celery
3/4 cup chopped onion
1 tablespoon finely minced garlic
1 tablespoon cumin
5 cups lower sodium chicken broth
2 1/2 cups shredded or chopped cooked chicken
2 cups diced tomatillos
2 fully ripened Avocados from Mexico, halved, pitted and diced
1/2 cup chopped cilantro
Ground black pepper to taste

Dressing:
1/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon onion, minced
1 clove garlic, minced
1/2 teaspoon salt
Few grinds black pepper

Salad:
2 Chilean Hass avocados
1 cup turkey or chicken, cooked and cubed
1 cup salami, cubed (optional)
4 ounces reduced fat mozzarella cheese, cubed
1 cup Italian parsley, coarsely chopped
1 (10 ounce) bag romaine, chopped

4 cooked, boneless chicken breast halves, shredded
1/3 cup prepared Ranch salad dressing
1 1/2 tablespoons chopped fresh dill
1 cup cashews
1 avocado – peeled, pitted and diced
salt and pepper to taste
12 slices bacon
6 slices Swiss cheese
12 slices bread, toasted

1 (10 ounce) bag mixed salad greens
2 tablespoons shredded Mexican four-cheese blend
1/2 cup red seedless grapes
1 avocado, pitted, peeled and sliced
1/4 cup blue cheese salad dressing

4 slices bacon, chopped
2 avocados – peeled, pitted, and cubed
3 green onions, finely chopped
1/2 cup sour cream
1 tablespoon lemon juice
salt to taste
red leaf lettuce

1/2 cup finely chopped walnuts
1/2 cup unsalted sunflower seeds
1 cup canned chickpeas, drained
1/4 cup diced red onion
1 beaten egg
1 tablespoon chopped fresh parsley
1/4 teaspoon fresh ground black pepper
1 tablespoon salt-free herb seasoning blend
2 tablespoons olive oil
2 slices mild Cheddar cheese
1 pita bread round
1/4 cup prepared Ranch salad dressing
2 leaves romaine lettuce
1 medium tomato, thinly sliced
1/2 avocado – peeled, pitted and sliced

1/2 cup chicken broth
1/4 cup soy sauce
1 tablespoon cornstarch
1 clove garlic, minced

5 cups 1/2-inch cubed cornbread made from an 8.5-ounce box mix
1 1/2 pounds tomatoes, stemmed and cut into medium dice
salt, to taste
2 medium garlic cloves, minced
1/2 large red onion, cut into small dice
1/4 cup chopped fresh cilantro
2 ripe avocados cut into medium dice
1/4 cup olive oil
2 tablespoons red wine vinegar
Ground black pepper, to taste