| | Directions | | Scoop avocado flesh into bowl of food processor. Add lime juice, chili garlic sauce and olive oil. Process until smooth. Season dressing with salt and pepper to taste. In a large bowl, mix jicama, red onion, bell pepper, turkey and 1/2 cup of cilantro (less 1 T. for garnish on top). Add avocado dressing, toss to coat. Season with salt and pepper. Divide lettuce leaves among 4 plates. Spoon salad mixture into the center and sprinkle with cilantro. |
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| Ingredients | | - |  | 1 avocado, halved and pitted (large) |
| - | | 1 1/2 tablespoons fresh lime juice |
| - | | 1 1/2 teaspoons chili garlic sauce (available inch Asian markets) |
| - | | 3 tablespoons olive oil |
| - | | salt and pepper to taste |
| - | | 1 cup jicama, peeled and diced |
| - | | 1 cup red onion, diced |
| - | | 1 red pepper, seeded and diced |
| - | | 2 cups turkey, cooked and diced |
| - | | 1/2 cup fresh cilantro, chopped |
| - | | Romaine lettuce leaves |
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