Mexican Fiesta Salad

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Almond Board of California


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1/2 lb. Jicama, peeled and cut into strips

Spicy Lime Dressing

1 Head Boston lettuce leaves, rinsed and crisped

2 oranges, peeled and cut into rounds

1 tomato, cut into rounds

1 red bell pepper, cut into strips

1 can (8 3/4 oz.) kidney beans, drained

1/2 cup whole natural almonds, toasted

1/4 cup thinly sliced green onions

2 tablespoons chopped cilantro

1 avocado

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