In a bowl whisk together zest, lemon juice, vinegar, and salt and pepper to taste and whisk in oil, whisking until dressing is emulsified. Put tomatoes, cucumbers, and avocados in 3 separate bowls and toss with dressing. Vegetables may be prepared 2 hours ahead and chilled, covered. Serves 12. Gourmet July 1994
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|Serving Size: 1 Serving (935g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2955 (97%)|
|Amt Per Serving||% DV|
|Total Fat 328.4g||438 %|
|Saturated Fat 24.3g||121 %|
|Monounsaturated Fat 207.1g|
|Polyunsanturated Fat 92.6g|
|Cholesterol 0mg||0 %|
|Sodium 34.9mg||1 %|
|Potassium 1726mg||45 %|
|Total Carbohydrate 34.6g||10 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 26g|
|Protein 6.3g||9 %|
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Calories per serving: 3036
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