Reviewed: Dec. 26, 2007

This was a little too vinegary for my taste, but my boyfriend enjoyed it. I used green onions instead of red because I prefer the milder flavor. Very easy to put together!

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Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Oct. 16, 2007

This is good no doubt. It is crisp, refreshing, and the flavors blend well. I'm an onion lover and this was a little too much for me, although this could be the result of the sizes of vegetables I used. The taste of the avocado was lost a little, will add more next time.

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Reviewer:

tinydancer2426

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Sep. 8, 2007

Very tasty salad. Thanks for the recipe.

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Reviewer:

LIZK65

Cooking Level: Intermediate

Home Town: Roswell, New Mexico, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Sep. 4, 2007

this was ABSOLUTELY delicious! Make sure avocados are not too mushy bc this salad runs the risk of becoming mushy. Also I used garlic powder as I didn't have garlic and that worked fine! a keeper!

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Reviewer:

Shoshanna

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Reviewed: Sep. 3, 2007

This was great! First time I use avacados other than in quacamole salad, or garnish. Nice sweet/tangy flavor. I didn't have red wine vinegar, so I used an italian vinagarette, and used 2 full teaspoons of dill weed in place of fresh dill.

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