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“I appreciate the crisp, fresh vegetables and bright colors in this nutritious salad,” writes Bev Lehrman from Ceará, Brazil. “A friend gave me the idea for this recipe while we were discussing salads.”
This recipe is:
Quick
Nutritional Facts 3/4 cup (prepared with fat-free dressing) equals 190 calories, 14 g fat (2 g saturated fat), trace cholesterol, 228 mg sodium, 17 g carbohydrate, 8 g fiber, 3 g protein.
Originally published as Colorful Avocado Salad in Cooking for 2 Summer 2008, p7
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Reviewed on Nov. 07, 2010 by njbfoster
This was extremely good. Crunchy and very flavorful. I added sea salt and fresh pepper for some additional flavor. Great with steak or tri tip.
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