South Sea Salad Recipe


Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group


 Avocado1 , halved and seeded
 Dill pickle juice1 Cup (16 tbs)
 Mayonnaise1⁄2 Cup (8 tbs)
 Dairy sour cream1⁄2 Cup (8 tbs)
 Dill pickle juice1⁄4 Cup (4 tbs)
 Snipped parsley1 Tablespoon
 Snipped chives2 Teaspoon
 Dried dill weed1 Teaspoon
 Torn lettuce6 Cup (96 tbs)
 Canned mandarin orange sections11 Ounce, chilled and drained (1 Can)
 Sliced fresh mushrooms1 Cup (16 tbs)
 Onion1 Small, sliced and separated into rings
 Green pepper To Taste, sliced in rings

Nutrition Facts

Serving size: Complete recipe

Calories 1713 Calories from Fat 1254

% Daily Value*

Total Fat 142 g218.7%

Saturated Fat 25.9 g129.7%

Trans Fat 0 g

Cholesterol 138.4 mg

Sodium 3534.4 mg147.3%

Total Carbohydrates 102 g33.9%

Dietary Fiber 30.4 g121.8%

Sugars 59.2 g

Protein 18 g35.9%

Vitamin A 646.3% Vitamin C 314.9%

Calcium 57.1% Iron 65.4%

*Based on a 2000 Calorie diet


Brush cut surface of half the avocado with pickle juice; refrigerate.
Peel and mash remaining half; blend with mayonnaise, sour cream, 14 cup pickle juice, parsley, chives, and dill weed.
Cover and chill.
Place lettuce in salad bowl.
Peel and slice reserved avocado.
Arrange atop lettuce with oranges, mushrooms, onion, and green pepper.
Toss with desired amount of dressing.