Mix dressing, lime zest, lime juice and cilantro and chopped jalepeno in a large bowl. Boil the potatoes until tender, and while still hot, drain and pour into the bowl. Add jicama (do not cook), along with the green onions and then chill for at least 4 hours (I do it overnight). When ready to serve, chop and add the avocados and cherry tomatoes.
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|Serving Size: 1 Serving (334g)|
|Recipe Makes: 12|
|Calories from Fat: 155 (43%)|
|Amt Per Serving||% DV|
|Total Fat 17.2g||23 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 7.7mg||2 %|
|Sodium 209.5mg||7 %|
|Potassium 1276.1mg||34 %|
|Total Carbohydrate 49.4g||15 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 41.1g|
|Protein 6.2g||9 %|
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Calories per serving: 364
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