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    • Kristen Long

      Mini Avocado Salad: Cut one large avocado in half without removing the peel, and remove the pit. Squeeze the juice of half a small lemon over the avocado. In a small bowl, combine one-fourth cup extra virgin olive oil, juice of remaining lemon, and a handful of coarsely chopped basil leaves, a handful of coarsely chopped fresh mint leaves, sea salt. Spoon this herbal dressing into the cavities of the avocados. Distribute one-fourth cup of almonds over the top and drape a cluster of cherry tomato

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