Wake Up Breakfast Sandwich

1 thin slice whole grain bread, or 1/2 of a thin bun, or 1/2 of an English muffin, toasted
1 thin slice cheese (pepperjack or Monterey jack are good
3 thin slices avocado sprinkled with lemon juice
2 thin slices fresh tomato
salt & pepper to taste
a few drops of hot sauce (optional)

Preheat the toaster oven or oven on the broil setting.

Line a baking sheet with aluminum foil and spray it with cooking spray.

Place the toasted bread on the baking sheet. Place the cheese slice on the bread, then the tomato slices, then the avocado slices. Sprinke with salt, pepper, and hot sauce to taste. Broil until the cheese is melted and bubbly.

Avocado, Mushroom & Artichoke Salad

2 teaspoons grated lemon rind
2 tablespoons lemon juice
1 tablespoon wine vinegar (white or red)
3 tablespoons olive oil
1 teaspoon Dijon mustard
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1 teaspoon chopped fresh oregano (or 1 teaspoon dried)
1 avocado, peeled, pitted & cubed

3 medium mushrooms, sliced

2 artichoke hearts, quartered (use drained canned or thawed frozen artichoke hearts)
3 tablespoons roasted red pepper, roughly chopped
3 scallions, chopped

In a medium bowl, whisk together the lemon rind, lemon juice, vinegar, mustard, salt, pepper and oregano until the dressing is emulsified (thoroughly combined and slightly thickened). Add the rest of the ingredients and toss gently (so as not to smash the avocado too much) until all the veggies are coated with dressing.

Refrigerate any leftovers, then remove them from the fridge 30 minutes before serving again (olive oil turns into an unappealing sludge when refrigerated, so letting the salad sit at room temperature for a while gives it a chance to liquefy).

You can give the leftover salad a new twist by adding a protein (like beans, cubes of mozzarella cheese, or canned tuna or salmon) and/or additional veggies (like chopped tomato, chopped bell pepper, chopped jicama, sliced celery, sliced black olives).

Avocado Olive Salad

I love avocado, and it does have healthy fat in it, but at 276 calories for a medium avocado, 42% of which is fat, I have to be careful with it. This is a great recipe because it adds some chewing satisfaction to an otherwise mushy food. The saltiness of the olives is surprisingly good with the bland creaminess of the avocado.

2 tablespoons lemon juice
2 tablespoons lime juice
1 tablespoon wine vinegar (red or white)
1/4 tsp garlic salt
1/4 tsp black pepper
2 tablespoons olive oil
2 tablespoons chopped fresh parsley (optional)
1 ounce black olives, sliced (I use Kalamata)
2 avocados, peeled, pitted and diced
1/2 medium cucumber, peeled, seeded and diced

In a medium bowl, whisk together lemon juice, lime juice, vinegar, garlic salt, pepper & olive oil. Add parsley, olives, avocado, and cucumber and gently toss to combine all ingredients. Cover tightly with plastic wrap and refrigerate until serving time.

4 servings

Avocado & Cheese Scrambled Eggs

This is a lighter version of the first breakfast I ever made for Mr. P., when we were still courting.

1 ripe avocado, peeled, pitted, and roughly chopped
1 tbl lemon juice
4 scallions, chopped
4 eggs (or 1 cup egg beaters)
1 tbl light sour cream
1/2 tsp onion salt
1/4 tsp pepper
4 oz shredded 2% cheddar cheese or Mexican cheese blend, divided
2 tbl chopped fresh cilantro (optional)
your favorite salsa (optional)

Preheat the broiler. Spray a 2-quart casserole dish with cooking spray.

Gently toss the avocado with the lemon juice, drain and set aside.

Beat the eggs with the sour cream, onion salt and pepper.

Spray a large nonstick skillet with cooking spray and heat over medium heat. Saute the scallions until slightly wilted. Add the egg mixture and scramble until not quite set. Gently fold in the avocado, 2 oz of the cheese, and the cilantro, then pile the mixture into the prepared casserole dish. Sprinkle with the rest of the cheese. Put the dish under the broiler until the cheese topping is lightly browned. Serve with salsa, if desired.

4-6 servings

Pink & Green Shrimp Salad

1 lb. cooked shrimp, peeled
3 plum tomatoes, seeded & diced
2 tbl lime juice
2 ripe avocados, pitted, peeled, & diced
1 cup diced cantaloupe
1 cup diced honeydew melon
1/2 cup cilantro mayonnaise (see below)

Combine ingredients in a bowl. Chill until ready to serve.

4 servings

Cilantro Mayonnaise
1/4 c. light mayonnaise
1/4 c. light sour cream
1 tsp grated orange zest
2 tbl chopped fresh cilantro
dash salt
dash pepper

Avocado & Fruit Salad

1 ripe tomato, diced
1 ripe avocado (not too soft), peeled, pitted, and diced
1/4 c. lime juice
1 cup diced cantaloupe or papaya
1 cup diced pineapple (canned is fine - drain it first)
1/4 cup orange juice
1/4 cup lime-garlic vinaigrette (see below)
1/4 cup chopped fresh mint
1/2 cup light sour cream or plain yogurt
1 tbl grated orange zest.

Toss the tomato, avocado, cantaloupe, pineapple, lime juice and orange juice in a bowl.

Mix the sour cream with the orange zest.

Make the vinaigrette.

Just before serving, toss the salad with the vinaigrette and mint.

Serve with a dollop of sour cream.

4 servings

Lime Garlic Vinaigrette
2 tbl red wine vinegar
2 tbl lime juice
1 clove garlic, minced
1/4 tsp salt
3 tbl olive oil
1 tbl chopped fresh basil

Combine vinegar, lime juice, garlic and salt in a small bowl. Slowly whisk in the olive oil. Stir in the basil just before serving. Makes about 1/2 cup