** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Peel the avocados, remove the pits and slice into thick half rings.
2. Drop the rings into a bowl containing water and lemon juice- this will prevent them from turning black.
3. Cut the pomegranate in half and crush it over a bowl and collect the seeds.
4. Wash the grapes and mix them with pomegranate seeds.
5. Drain the avocado pieces and add them to the fruit.
6. To make dressing, put all ingredients into a glass jar, screw the lid on firmly and shake vigorously for 2 minutes.
7. Pour over the avocado and fruit. Toss well before serving.
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Dietary Notes:
This recipe is low-sodium with 15.75mg per serving and low-cholesterol with 0mg per serving
This recipe is a good source of Vitamin A with 17% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 18% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Peanuts, Corn, Sulfites, Natural Sweeteners, Avocado, Vinegar allergies.
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