1. Slice tomatoes and set aside. Cut avocadoes in half and remove stones. Cut each half in slices, without cutting through the skin. Remove flesh with a large metal spoon. Arrange alternating layers or rows of tomatoes and avocadoes on serving platter and drizzle with dressing. 2. To make the dressing, place all ingredients except the oil in a food processor and process until pureed. Add oil slowly until the mixture is the consistency of a thick sauce. Adjust flavour with salt. Note: Cashews can be used instead of macadamias. 1 small hot chilli, seeds removed, can be added to the food processor with the coriander. Per serving: 1182 Calories (kcal); 111g Total Fat; (80% calories from fat); 9g Protein; 53g Carbohydrate; 0mg Cholesterol; 91mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 9 Vegetable; 1/2 Fruit; 21 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (2385g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 3083 (87%)|
|Amt Per Serving||% DV|
|Total Fat 342.5g||457 %|
|Saturated Fat 49.9g||250 %|
|Monounsaturated Fat 244g|
|Polyunsanturated Fat 32.1g|
|Cholesterol 0mg||0 %|
|Sodium 281.2mg||10 %|
|Potassium 7614mg||200 %|
|Total Carbohydrate 139.3g||41 %|
|Dietary Fiber 88.1g||352 %|
|Sugars, other 51.2g|
|Protein 37.5g||54 %|
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Calories per serving: 3544
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