Southwestern Chicken Salad w/ Bacon & Avocado

This refreshing summer salad lends itself perfectly to being wrapped in lettuce leaves for
lunch on the go. It's also a great way to use up any leftover grilled chicken or bacon. Not that I ever have any leftover bacon. Seriously, who doesn't eat ALL of the bacon?!?! Not this chick....

Serves 8

• 2 cups cooked chicken, chopped
• 2 poblano peppers, roasted & chopped
• 1/2 cup raw jicama, chopped
• 2 avocados, peeled & chopped
• 2 green onions, chopped
• 1/4 cup cilantro, chopped
• 1/4 cup cooked bacon, chopped

For the dressing:

• 1/4 cup mayonnaise
• 2 Tbl lime juice
• 2 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp ground coriander
• Salt & pepper to taste

Combine the chicken, poblanos, green onions, jicama, and avocado in a medium bowl. In a
smaller bowl, combine the mayo, lime juice and spices until blended. Add the dressing to the salad and stir gently to combine. Stir in most of the bacon and cilantro, leaving a small amount out to use as garnish. Taste and season with salt and pepper. Serve wrapped in lettuce, low carb tortilla wraps, or straight out of the bowl. Dress with a small amount of sugar free tomato salsa if desired.

Approx. nutrition info. per serving: 170 calories, 13g fat, 2g net carbs, 9g protein

Article Source: The Gluten Free Low Carber by Mellissa Sevigny

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Avocado Smoothie

Avocados are low in sugar and loaded with healthy oils and nutrition. This is great if you don't feel like a particularly sweet smoothie drink.

Ingredients:

• 1 ripe avocado (0.7g of sugar per 100g and 9g of carbs)
• 1 cup unsweetened almond milk (almost nil sugar and 1g of carbs)
• 2 tsp honey or Stevia equivalent (optional)
• 1 basil leaf
• squeeze of lime juice

Directions:
Place milk in blender, then all other ingredients and mix well. Serve chilled. Add a sprig of
parsley or basil on top.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

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Avocado Salsa

The avocado is the fruit with the highest concentration of fat. Even if you consider it a
vegetable, it really belongs in the fruit family. So when you hear the recommendation to
eat a lot of fruit and green vegetables, well, this is one of the best choices you can make.

If you only use half an avocado, the other half will stay unblemished in the refrigerator
much longer if you leave in the pit.

Fresh cilantro has a very special aromatic taste. Start with a smaller amount of it, and keep
sampling the salsa until you reach what you feel is the right amount. Even those who feel a
bit ambivalent about cilantro usually enjoy this salsa.

Avocado Salsa
• 2 ripe avocados
• 10 cherry tomatoes
• juice of ½ lemon
• 2 tablespoons cold-pressed olive oil
• 1–2 tablespoons fresh cilantro, coarsely chopped
• about 1 teaspoon crumbled salt flakes
• about ¼ teaspoon white pepper

Cut the avocados in half and remove their pits. Chop the avocado flesh into cubes, and cut
each tomato into four pieces.

Place everything in a bowl and pour in the lemon juice, olive oil, the chopped cilantro, and
spices. Mix carefully so the avocado pieces don’t get mashed.

If you need to store the salsa for a short while, add the seeds back to the salsa to prevent it
from quickly becoming discolored and turning brown.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

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