Cook potatoes in boiling salted water to cover 30 minutes or until tender. Drain and cool slightly. Peel and cut into cubes.
Sprinkle potatoes evenly with 1/4 tsp salt. Pour 1 cup dressing over potatoes; gently toss. Set aside remaining dressing. Cover potato mixture; chill at least 2 hours or overnight.
Arrange salad greens evenly on a large serving platter. Peel and chop avocados; toss with lemon juice.
Arrange potatoes, avocados, tomatoes and next 4 ingredients in rows over salad greens. Sprinkle with pepper and serve with remaining dressing.
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|Serving Size: 1 Serving (411g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 318 (58%)|
|Amt Per Serving||% DV|
|Total Fat 35.4g||47 %|
|Saturated Fat 15g||75 %|
|Monounsaturated Fat 14.8g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 64.3mg||20 %|
|Sodium 664.6mg||23 %|
|Potassium 1349.8mg||36 %|
|Total Carbohydrate 39.8g||12 %|
|Dietary Fiber 8.8g||35 %|
|Sugars, other 31g|
|Protein 20.2g||29 %|
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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: 545
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