California Greek Salad

1. Arrange the avocados on a serving platter in a single layer. Sprinkle a third of the lemon juice over the avocados. Arrange the tomatoes on top of the avocados. Layer the jicama over the tomatoes. Sprinkle with half of the remaining lemon juice. Crumble the cheese over all. Top with the olives and sprinkle the remaining lemon juice over the olives and drizzle with olive oil. May be made 4-6 hours ahead and refrigerated. Source: California Heritage Continues.

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Nutrient	Quantity
Total fats	103.7737 g
Protein	59.5995 g
Carbohydrates	44.6037 g
Energy	1333.6987 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.0757 g
Water	774.4265 g
Aspartic acid	2.7382 g
Calcium, Ca	1317.5973 mg
Lutein + zeaxanthin	447.72 g
Fiber, total dietary	16.128 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	1672.364 g
Niacin	6.1365 mg
Vitamin A, RAE	472.78 g
Arginine	1.2312 g
Riboflavin	2.223 mg
Tocopherol, beta	0.0958 mg
Fatty acids, total saturated 20:1	0.1679 g
Glutamic acid	7.1628 g
Sodium, Na	2185.7027 mg
Fatty acids, total saturated 16:1 undifferentiated	1.5715 g
Total lipid (fat)	103.7737 g
Manganese, Mn	0.6225 mg
Fructose	4.9868 g
Proline	3.2399 g
Fatty acids, total saturated 16:0	17.9971 g
Fatty acids, total saturated 8:0	1.2383 g
Choline, total	165.7839 mg
Sugars, total	23.1693 g
Serine	2.8059 g
Fatty acids, total saturated 10:0	4.4838 g
Fatty acids, total saturated 18:0	4.503 g
Fatty acids, total saturated 20:4 undifferentiated	0.0589 g
Vitamin B-6	1.4896 mg
Selenium, Se	54.74 g
Ash	15.6936 g
Vitamin D	36.288 IU
Fatty acids, total saturated 18:1 undifferentiated	47.7045 g
Pantothenic acid	2.8412 mg
Phenylalanine	1.67 g
Copper, Cu	0.6859 mg
Betaine	0.418 mg
Thiamin	0.668 mg
Retinol	317.5 g
Methionine	0.8732 g
Iron, Fe	5.7861 mg
Carbohydrate, by difference	44.6037 g
Phosphorus, P	1098.876 mg
Folate, total	172.976 g
Tocopherol, gamma	0.885 mg
Fatty acids, total saturated 4:0	1.7577 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0261 g
Lycopene	9365.72 g
Alanine	1.5956 g
Cholesterol	258.5187 mg
Valine	2.5337 g
Fatty acids, total saturated 18:2 undifferentiated	6.4091 g
Glycine	0.3276 g
Carotene, alpha	367.64 g
Glucose (dextrose)	4.55 g
Fatty acids, total saturated 14:0	6.2642 g
Zinc, Zn	8.6679 mg
Isoleucine	1.9251 g
Fatty acids, total saturated 12:0	2.6286 g
Fatty acids, total polyunsaturated	7.6208 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	3.3149 g
Tocotrienol, alpha	0.0364 mg
Vitamin A, IU	4152.9493 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0136 g
Folate, DFE	172.976 g
Tryptophan	0.4754 g
Vitamin C, total ascorbic acid	98.348 mg
Phytosterols	144.82 mg
Fatty acids, total saturated 20:0	0.2236 g
Fatty acids, total saturated 6:0	1.2996 g
Tyrosine	1.5948 g
Vitamin B-12	4.9662 g
Vitamin K (phylloquinone)	66.1797 g
Fatty acids, total saturated	41.65 g
Histidine	0.997 g
Fatty acids, total monounsaturated	50.1084 g
Threonine	1.5862 g
Folate, food	172.976 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Vitamin D (D2 + D3)	0.9072 g
Vitamin D3 (cholecalciferol)	0.9072 g
Vitamin E (alpha-tocopherol)	11.7935 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0374 g
Magnesium, Mg	134.5987 mg
Lysine	2.9254 g
Potassium, K	1624.5027 mg
Cystine	0.2354 g
Fluoride, F	8.372 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	2	0	0	0
Olive oil	4 tablespoons	477.36	0	54
Avocado	3	0	0	0
Tomato	2	65.52	14.1596	0.728
Feta cheese	8 ounces	598.752	9.2761	48.263
black olive	4 ounces	100.8667	0	0.5667
jicama	2 cups	91.2	21.168	0.216