INGREDIENTS:6 fully ripened Haas avocados, halved, pitted, peeled
3 ripe tomatoes, diced
3 15-oz cans black beans, drained, rinsed
3 cups jicama (or celery) cut into strips
1 cup crumbled queso fresco or mild Feta cheese
3/4 cup cilantro, chopped
1 ½ cups red wine or Italian salad dressing, divided
12 large lettuce leaves
36 oz. cooked pork, cut into bite-size piecesDIRECTIONS:1. Dice 3 avocados and slice the other three into thin wedges; reserve.
2. In a medium bowl combine diced avocado, tomatoes, beans, jicama, cheese, cilantro, pork and 6 Tbsps. of the dressing.
3. Line serving plates with lettuce. Divide salad among the plates. Garnish each with the sliced avocado and drizzle with additional dressing.SERVINGS:12 servingsFrom:Recipe from: APEM/Haas AvocadosPHOTO CREDIT:Photo Credit: APEM/HAAS AVOCADOS
