Because avocados are so high in fat, recipes often use just half of one. To keep the remaining half from browning, remove the seed and spray the flesh with cooking spray, then wrap in plastic wrap and refrigerate for up to 3 days.
1 cup grape tomatoes, halved
½ avocado, halved, pitted, and chopped
4 scallions, chopped
1 tablespoon extra-virgin olive oil
1 tablespoon lime juice
½ teaspoon ground cumin
1 pound turkey breast cutlets
¼ teaspoon salt
¼ teaspoon ground black pepper
1. In a small bowl, combine the tomatoes, avocado, scallions, oil, lime juice, and cumin. Set aside.
2. Season the cutlets with the salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium heat. Add half of the cutlets and cook, turning once, for 3 minutes, or until browned and no longer pink. Remove to a plate and repeat with remaining cutlets.
3. Top with the reserved avocado mixture.
Calories: 201, Calories from fat 69, Carbohydrate 4 grams, Sugar 1 gram, Protein 29 grams, Fat 8 grams, Saturated Fat 1 gram, Monounsaturated fat 5 grams, Polyunsaturated fat 1 gram, Cholesterol 45 milligrams, Sodium 250 milligrams, Fiber 2 grams
Source: ALL HEART Family Cookbook