Whisk together the vinegar, tarragon, and mustard, then gradually add oil, beating until well blended. Season with salt and pepper.
Place spinach in large mixing bowl. In medium bowl, generously drizzle lemon juice over avocado cubes before tossing in salad to prevent browning and to enhance flavor. Gently mix avocados, onions and kiwi into spinach.
Pour in salad dressing and toss evenly to coat.
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|Serving Size: 1 Serving (160g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 99 (66%)|
|Amt Per Serving||% DV|
|Total Fat 11.1g||15 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 35.9mg||1 %|
|Potassium 577.4mg||15 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 7.3g|
|Protein 2.7g||4 %|
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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: 149
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