Roasted Turkey Salad Stuffed California Avocado

1. Using a measuring tablespoon, scoop about 1 Tbsp. avocado from around the cavity to make it bigger. Place the scooped avocado in a medium bowl.
2. Set aside a few chives for garnish. Add remaining chives and the tarragon to the avocado and mash together. Stir in yogurt.
3. Fold in the turkey. Taste and add pepper and salt if desired.
4. Scoop turkey salad into the avocado halves, making a mound in the center.
5. Scatter the dried cranberries (or blueberries/cherries if using) over the salads and garnish with the reserved chives. Serve, or if not serving immediately sprinkle avocado with lemon juice, cover tightly with plastic wrap and refrigerate.

Serving Suggestion: Serve with watercress or an herb salad.

Beverage Pairing: Sparkling wine.

*If available substitute 1 Tbsp. chopped fresh tarragon or another fresh herb such as basil, cilantro or dill.

*