Avocado Clam Salad

"I created this easy California-cuisine inspired recipe when I was spending way too much time on pregnancy nutrition. It's a great source of iron, fiber, protein, Vitamin C, Vitamin B6, and Vitamin B12."
 
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Ready In:
5mins
Ingredients:
7
Yields:
4 cups
Serves:
3
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ingredients

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directions

  • Cut & peel avocado.
  • Drain excess liquid off chickpeas & clams.
  • Combine all ingredients. Serve chilled (or immediately, if you're too hungry.).

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RECIPE SUBMITTED BY

Since leaving for college, I've enjoyed becoming familiar with new types of foods. My husband's family served several American classics that I hadn't eaten much growing up, and in southern California, we got to know international cuisines, like Indian and Thai. I used to follow recipes as exactly as possible, but then I started making substitutions for medical dietary restrictions, and now I'm even creating my own recipes.
 
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