Makes 4 servings

After a hearty Thanksgiving dinner, a tasty salad is always a welcome choice. Using pantry staples, you can turn turkey leftovers into a satisfying and healthful salad.

2 fully ripened Mexican Hass avocados, halved, pitted, and peeled (see Tip)
12 ounces cooked turkey, cut into ½-inch pieces (about 4 cups)
1 ripe tomato, cut into ½-inch cubes
1 can (15 ounces) black beans, drained and rinsed
1 cup coarsely chopped peeled jicama or celery
1/3 cup crumbled queso fresco or mild feta cheese
¼ cup coarsely chopped cilantro
½ cup bottled Italian salad dressing, divided

Cut 1 avocado into ½-inch cubes. Cut the other avocado into thin slices. Set aside.

Combine the diced avocado, turkey, tomato, beans, jicama, cheese, cilantro, and ¼ cup of the dressing in a medium bowl. Spoon onto 4 plates, lined with lettuce if desired.

Arrange the avocado slices on top of the salad and drizzle with the remaining ¼ cup dressing.