3.

Avocado and Chicken Salad:

Ingredients:

 2 cups cooked and shredded chicken breast

 2 ripe avocados, diced
 1 cup cherry tomatoes, halved
 1/4 cup red onion, finely chopped
 1/4 cup fresh cilantro, chopped
 Juice of 1 lime
 Salt and pepper to taste
 Mixed salad greens (optional)

Instructions:

1. In a large bowl, combine the shredded chicken, diced avocados, halved cherry
tomatoes, chopped red onion, and chopped cilantro.
2. Drizzle the lime juice over the salad and toss gently to combine.
3. Season with salt and pepper to taste.
4. Serve the avocado and chicken salad on a bed of mixed salad greens or as a
filling for wraps or sandwiches.

4. Avocado and Black Bean Salsa:

Ingredients:

 1 can (15 oz) black beans, drained and rinsed

 2 ripe avocados, diced
 1 cup corn kernels (fresh, canned, or frozen)
 1 cup cherry tomatoes, diced
 1/4 cup red onion, finely chopped
 1/4 cup fresh cilantro, chopped
 Juice of 2 limes
 2 tablespoons olive oil
 Salt and pepper to taste
 Optional: Jalapeño slices for added heat

Instructions:
1. In a large bowl, combine the black beans, diced avocados, corn kernels, diced
cherry tomatoes, chopped red onion, and chopped cilantro.
2. In a small bowl, whisk together the lime juice and olive oil.
3. Pour the lime dressing over the black bean and avocado mixture, and toss gently
to coat everything evenly.
4. Season with salt and pepper to taste. If you like a bit of heat, you can add some
sliced jalapeños.
5. Allow the salsa to chill in the refrigerator for at least 30 minutes to let the flavors
meld.
6. Serve the avocado and black bean salsa as a side dish with tortilla chips, as a
topping for grilled chicken or fish, or as a filling for tacos.