AVOCADO SALAD - 1975

SERVINGS: 4

4 very thin slices red onion, separated into rings 2 oranges 2 avocados 3 Tbsp olive oil 2 Tbsp chopped fresh mint 1 Tbsp freshly squeezed lemon juice (about ½ sm lemon) ¼ tsp salt

1. SOAK onion in small bowl of ice water to crisp. Peel oranges with knife, removing all of white pith. Cut crosswise into thin wheels. 2. PIT, peel, and slice avocados and put in medium bowl. Drain onion well and add to bowl along with oranges, olive oil, mint, lemon juice, and salt. Toss to coat.

NUTRITION (per serving) 286 cal, 3 g pro, 18 g carb, 9 g fiber, 25 g fat, 3.5 g sat fat, 0 mg chol, 153 mg sodium Source and photo: Prevention

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