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I appreciate the crisp, fresh vegetables and bright colors in this nutritious salad. A friend gave me the idea for this recipe while we were discussing salads. —Bev Lehrman, Gijoca, Brazil
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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 May. 21, 2012 by furtrapperpete
Wonderfully simple dish that my whole family loved. I usually make it a day before I plan to serve it so all the flavors have time to mesh.
Reviewed on Feb. 24, 2012 by fresh246
Made as directed and this turned out really good. Next time I might decrease the red onion though. Will def make again, Thanks!
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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