A lemony vinaigrette made with tasty pepita seeds tops this fresh field greens salad with California Avocado and tomatoes stuffed with blue cheese. This great recipe developed by the Too Hot Tamales provides an excellent source of chromium (435% DV), manganese (425% DV) vitamin k (100% DV), vitamin C (45% DV), folate (40% DV) vitamin A (30% DV) dietary fiber (23% DV) and potassium (19% DV) along with a good source of calcium, iron, thiamin, riboflavin, niacin, phosphorus, B5 and B6 (all 15% DV), copper, magnesium and vitamin E (all 10% DV).
Potato and Kale Tacos with Avocado Salad
Potato tacos are a popular street food in San Diego, CA. Usually rolled, fried, and topped…
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