For the dressing:

• 1 large avocado, halved, pitted
• 1 1/2 Tbs fresh lime juice
• 1 1/2 tsp chili-garlic sauce (available in the Asian foods section of many supermarkets)
• 3 Tbs olive oil

For the salad:

• 2 cups diced cooked left over turkey
• 1 cup diced peeled jicama
• 1 cup diced red onion
• 1 large red bell pepper, diced
• 1/2 cup plus 1 tablespoon chopped fresh cilantro
• Romaine lettuce leaves

Scoop avocado flesh into mini processor. Add lime juice, chili-garlic sauce, and olive oil and process until smooth. Season dressing generously with salt and pepper.

Mix turkey, jicama, red onion, bell pepper, and 1/2 cup cilantro in large bowl. Add avocado dressing; toss to coat. Season with salt and pepper. Divide lettuce leaves among plates. Spoon salad into center and sprinkle with 1 tablespoon cilantro.

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