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Ingredients

1/2 cup dried cranberries

¾ cup freshly squeezed orange juice

1 teaspoon adobo sauce from canned chipotles in adobo or chipotle hot sauce

2 navel oranges

About 1 1/2 cups finely diced peeled jícama or cucumber

1/2 large red onion, finely diced

½ cup fresh or frozen cranberries, chopped

2 tablespoons white balsamic or white wine vinegar

1 teaspoon salt or to taste

3 ripe large avocados from Mexico, halved, pitted, peeled, diced

1/3 cup coarsely chopped fresh cilantro

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