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14 servings, 1 cup (250 mL) each
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To keep avocados from turning brown, peel, chop and toss them with 1 to 2 Tbsp. lemon or lime juice just before using as directed.
Prepare all ingredients except avocados; place in separate airtight containers or resealable plastic bags. Refrigerate up to 24 hours. Cut avocados just before serving salad; arrange over greens-covered platter with other ingredients as directed. Drizzle with dressing mixture.
A bit of chopped fresh cilantro sprinkled on the finished salad adds an extra hit of Southwestern flavour.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.