Mexican Salad Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
200
FAT
48%
CHOL
0%
SOD
4%

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Ingredients for 4 servings

1/2 sweet onion, sliced

2 ripe avocados

Extra virgin oil, for drizzling

3 vine-ripe tomatoes

2 limes

Chopped cilantro, about 2 tablespoons

Coarse salt

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