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Suggest a better descriptionCut potatoes into bit-sized cubes and simmer in lightly salted boiling water. Cut fish into bit-sized cubes. Toss in lightly seasoned flour, shaking off excess. Pan fry in a little oil. Mix dressing ingredients. Dice avocado, toss in salad dressing. When fish and potatoes are cooked, mound salad leaves on individual plates, top with fish and potato pieces, smother with avocado and salad dressing. Top with diced tomatoes and cashew nuts. Per serving: 299 Calories (kcal); 15g Total Fat; (43% calories from fat); 5g Protein; 39g Carbohydrate; trace Cholesterol; 19mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (450g) | ||
Recipe Makes: 4 servings | ||
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Calories: 334 | ||
Calories from Fat: 203 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.5g | 30 % | |
Saturated Fat 3.3g | 17 % | |
Monounsaturated Fat 12.9g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 75mg | 23 % | |
Sodium 201.3mg | 7 % | |
Potassium 796.6mg | 21 % | |
Total Carbohydrate 8.1g | 2 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 3.8g | ||
Protein 26.2g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 334
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