**AUGUST RECIPES 6**

AVOCADO/PINEAPPLE SALAD:

1 1/2 cups cucumbers - peeled, seeded, and cubed
1/2 cup chopped red onion
2 tablespoons chopped serrano pepper
2 tablespoons lime juice
3/4 teaspoon salt
2 1/2 cups pineapple, peeled and cut into 1/2-inch dice
2 avocado - peeled, pitted and diced

Combine the cucumbers, onion, serrano pepper, lime juice, and salt in a large bowl.
Add the pineapple and avocado. Gently toss to combine.



LAYERED FRUIT SALAD:

2 cups sliced fresh peaches
2 cups fresh blueberries
2 cups sliced fresh strawberries
2 cups halved green grapes
1 (8 ounce) package reduced fat cream cheese
1/2 cup confectioners' sugar
1 (8 ounce) container frozen reduced-fat frozen whipped topping, thawed
1/4 cup chopped pecans


In a 2-1/2-qt. glass bowl, layer the fruits in the order listed.
In a mixing bowl, beat the cream cheese and confectioners' sugar until smooth; fold in whipped topping.
Spoon over fruit.
Refrigerate until serving. Sprinkle with pecans.