INGREDIENTS:6 fully ripened Haas avocados, halved, pitted, peeled 3 ripe tomatoes, diced 3 15-oz cans black beans, drained, rinsed 3 cups jicama (or celery) cut into strips 1 cup crumbled queso fresco or mild Feta cheese 3/4 cup cilantro, chopped 1 ½ cups red wine or Italian salad dressing, divided 12 large lettuce leaves 36 oz. cooked pork, cut into bite-size piecesDIRECTIONS:1. Dice 3 avocados and slice the other three into thin wedges; reserve. 2. In a medium bowl combine diced avocado, ...

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