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Avocado salad with pecannuts
A tasty recipe. The vegetarian lunch contains the following ingredients: dried tomatoes on oil (pot), unsalted pecans (a 80 g), fresh coriander (15 g), lime, coarse mustard, extra virgin olive oil, dried chilli from mill, salt and avocados.
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Ingredients
Directions
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To pat dry and cut into thin strips.
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Divide strips.
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Break pecans into large pieces.
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Pick the leaves of coriander from twigs.
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Lime squeezing.
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Mix in a bowl of lime juice, mustard and oil until dressing.
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Chill pepper to taste above it.
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Season dressing to taste with salt.
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Halve Avocados and remove kernel.
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Peel in the middle of the length and peel off.
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Break Avocado halves into large pieces.
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Pieces of avocado with strips of tomato and coriander leaves by dressing.
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Spread the salad over four plates, sprinkle pecans over it and grind a chilli pepper over it.
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Serve with roasted shawarma sandwiches..
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Nutrition
340Calories
Sodium16% DV385mg
Fat49% DV32g
Protein8% DV4g
Carbs3% DV10g
Fiber24% DV6g
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