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Avocado Salad

(Modified from “The Higher Taste” recipe)

1 ripe avocado

1 small tomato (plum is good)

.5 cup pitted Calamata olives

½ bunch Romaine lettuce

Dressing –

A sixth of a cup of olive oil

1.5 tablespoons of lemon juice

.5 teaspoon salt

.5 teaspoon Japanese Seven Spice

.25 teaspoon ground cumin

                Blend on low speed in a blender for one minute.

Cut avocados and tomatoes into small pieces. Place in a medium bowl with the olives. Pour the dressing over it all and mix lightly. Marinate for at least ½ hour in the refrigerator. Serve over lettuce.

Serves 2.

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