Papaya-Avocado Salad

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From: EatingWell Magazine April/May 2006

Crunchy jicama and walnuts pair with creamy papaya and avocado for an unusual salad.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 medium papaya, diced
  • 1 medium avocado, diced
  • 3/4 cup diced jicama
  • 2 tablespoons chopped toasted walnuts
  • 2 tablespoons low-fat raspberry vinaigrette

Preparation

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  1. Toss papaya, avocado, jicama, walnuts and raspberry vinaigrette in a medium bowl.

Nutrition information

  • Serving size: about 2/3 cup
  • Per serving: 118 calories; 8 g fat(1 g sat); 5 g fiber; 11 g carbohydrates; 2 g protein; 50 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 405 IU vitamin A; 31 mg vitamin C; 18 mg calcium; 1 mg iron; 25 mg sodium; 301 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 vegetable, 1 1/2 fat

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