Freshly inspired by the Brussels Sprout Salad I discovered for the Easter potluck I attended and with leftover dressing to use, I returned to the source for more ideas. In the same May 2011 edition of the Food Network Magazine, I scouted out an attractive looking Avocado Salad in the Easy Sides section.

I noticed the dressing was a citrus base again so I decided to tweak the leftover dressing to mimic the one used. I’ve included the Avocado Salad recipe as printed on page 112 and in the notes below explain my changes.

Avocado Salad

Whisk 3 tablespoons vegetable oil,

1 tablespoon each fresh lime juice and orange juice,

1 minced shallot and

½ teaspoon salt in a large bowl.

Add 2 diced avocados,

1 ½ cups cubed jicama or radishes,

½ cup each cubed mango and pineapple and

2 tablespoons chopped cilantro; gently toss.

Season with salt.

So, I took my leftover dressing from the Brussels Sprout Salad dressing recipe and added 1 tablespoon each of fresh lime and orange juice, plus ½ teaspoon zest of each.

I diced 4 avocados and added 1 cup each of cubed jicama, mango and pineapple.

I also tossed in 1 cup of kernel corn I had pared off of leftover corn on the cob, small red onion diced, Serrano chili diced and 2 tablespoons of chopped cilantro.

Instead of salt, I seasoned with pepper and Tajin fruit seasoning I had brought back from the States.

To garnish it, I prepared a package of 20 wonton wrappers. I brushed a baking pan with sesame oil and laid the wonton wrappers on it, brushing them with an egg wash (1 egg mixed with 1 tablespoon water) and sprinkled them with sesame seeds on both sides. Baked in a 350 oven for 5 minutes per side, and then cooled on a rack before serving them with the salad.