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CATEGORY CUISINE TAG YIELD
Seafood American American, Salads, Seafood 4 Servings

INGREDIENTS

2 Avocados, ripe
Unblemished
1 Lime, juice only
Salt
2 Tomatoes
Crab mayonnaise mexicaine
Parsley, finely chopped

INSTRUCTIONS

Recipe by: From the personal files of CherAn Peel the avocados. Cut
them in half.  Discard the pits.  Cut each half into 6 wedges.  Squeeze
the lime juice over them to prevent discoloration. Sprinkle  the wedges
with salt Core the tomatoes.  Cut each tomato into 8  wedges. Sprinkle
each wedge with salt.  Spoon equal portions of the crab mixture on each
of 4 luncheon plates.  Garnish with 6 avocado slices and 4 tomato
wedges. Sprinkle with  chopped parsley and serve.  Recipe By     :
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 156
Calories From Fat: 112
Total Fat: 13.4g
Cholesterol: 0mg
Sodium: 159.3mg
Potassium: 553.4mg
Carbohydrates: 10.4g
Fiber: 6.5g
Sugar: 1.7g
Protein: 2.2g


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