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Veggie Fresh Avocado Bowl by Avocados from Mexico

  • 8 c. Mixed greens
  • 4 c. Quinoa, cooked
  • 4 c. Arugula
  • 2 ea. Avocados From Mexico, sliced
  • 2 c. Tomatoes, diced
  • 1 c. Toasted walnuts, chopped
  • 1 c. Feta, crumbled
  • – Sherry Vinaigrette
  • 1/4 c. Champagne vinegar
  • 2 T. Avocado oil
  • 1 t. Dijon mustard
  • 1 ea. Garlic cloves, minced
  • Salt, to taste
  • Pepper, to taste
  1. In a medium bowl, add avocado oil, champagne vinegar, dijon mustard, garlic cloves and salt and pepper. Stir until well combined.
  2. In large bowls, evenly distribute the mixed greens, quinoa, arugula, avocado, tomatoes, walnuts, feta and champagne vinaigrette.

Serves 4, 780 Calories

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