CALIFORNIA AVOCADO SALAD, CHICKEN SALAD, TUNA
SALAD, AND SHRIMP SALAD WITH CREAMY DRESSING
Servings: 12

Creamy Dressing (recipe follows)
Chicken Salad (recipe follows)
Tuna Salad (recipe follows)
Shrimp Salad (recipe follows)
3 Ripe California Avocados, quartered, pitted and peeled
Green leaf lettuce
Garnishes, fresh herb sprigs, edible flowers

Make the Creamy Dressing and the salads below. Serve with lettuce, avocado, and garnishes, as desired.

CREAMY DRESSING:
1/2 cup fat free plain yogurt
1/4 cup fat free mayonnaise
1/4 cup thinly sliced celery
1/4 cup thinly sliced green onion
1 tbsp chopped chutney
1 tsp curry powder
1 tsp fresh lemon juice
Combine all ingredients in a bowl

CHICKEN SALAD:
3 cups chopped cooked chicken breasts,
1/2 cup sliced water chestnuts
1/2 cup bean sprouts, washed and dried
2 tsp ground ginger
2 tsp toasted sesame seeds
1 tbsp low sodium soy sauce
1 recipe Creamy Dressing
garnish: chopped peanuts, optional
Combine all ingredients in a bowl

TUNA SALAD:
2 cans (6-ounces each) water packed tuna, drained, flaked
1 medium apple, chopped
1/2 cup halved grapes
1/4 cup toasted sliced almonds, optional
1 recipe Creamy Dressing
Combine all ingredients in a bowl

SHRIMP SALAD:
1 pound cooked small shrimp, peeled and deveined
1 cup chopped bell pepper
1/2 cup chopped tomato
1/4 cup toasted chopped pecans, optional
1 recipe Creamy Dressing
Combine all ingredients in a bowl

Source: California Avocado Commission