Recipes for the toppings shown above (left to right):
Wasabi Mayonnaise: In small bowl, stir together 1/4 cup low-fat mayonnaise, 1/4 cup nonfat plain yogurt, 1 1/4 teaspoons wasabi paste (available Asian foods section of some supermarkets or at sushi counters; substitute prepared horseradish) and 1 teaspoon lime juice. (Mayonnaise will keep, covered, in the refrigerator for up to 2 days.) Makes 4 (2-tablespoon) servings. Serve with Teryiaki Salmon Burgers or Asian-flavored grilled seafood.
Tomato-Basil Salad: In medium bowl, combine 3 diced seeded tomatoes, 1/3 cup shredded fresh basil, 1/4 cup finely chopped Vidalia or red onion, 1 tablespoon extra-virgin olive oil, 1 tablespoon wine vinegar, 1/4 teaspoon salt and 1/8 teaspoon freshly ground pepper; toss gently to mix. Serve within 2 hours. Makes 8 (1/3-cup) servings. Serve with Italian Mushroom Burgers or use as a topping for bruschetta or grilled fish.
Mango Salsa: Cut 2 medium mangos into fine dice and place in medium bowl. Add 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, 2 tablespoons minced seeded jalapeño pepper, 2 tablespoons lime juice and 1/8 teaspoon salt; toss gently to mix. Serve within 2 hours. Makes 4 (1/2-cup) servings. Serve with Curried Turkey burgers or use as an accompaniment to grilled chicken or fish.
Raita: Set a cheesecloth-lined sieve or filter paper-lined coffee cone over a bowl or cup. Spoon in 3/4 cup nonfat plain yogurt. Cover and refrigerate for 1/2 hour. Transfer drained yogurt to small bowl. (Discard whey.) Stir in 2 teaspoons lime juice, 1/2 teaspoon ground cumin and 1/4 teaspoon salt. (Raita will keep, covered in the refrigerator for up to 2 days.) Makes 4 (2-tablespoon) servings. Serve with Curried Turkey Burgers or use an accompaniment for curries.
Cucumber Sambal: Scrub 1/2 an English cucumber. Use a vegetable peeler to pare 4 lengthwise strips from cucumber. Slice cucumber very thinly. (A vegetable slicer ensures uniform thin slices.) Place slices in medium bowl. Add 2 tablespoons rice-wine vinegar 1/2 teaspoon sugar, 1/8 teaspoon crushed red pepper and a pinch of salt; toss gently to mix. Let stand for 10 minutes to 1 hour. Drain accumulated liquid before serving. Makes 4 (1/4 cup) servings. Serve with Teriyaki Salmon Burgers or use as an accompaniment for Asian-flavored grilled meat, seafood or poultry.