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Bono Organic Italian Extra Virgin Olive Oil -- 16.9 fl oz

Bono Organic Italian Extra Virgin Olive Oil
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Bono Organic Italian Extra Virgin Olive Oil -- 16.9 fl oz

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Bono Organic Italian Extra Virgin Olive Oil Description

  • First Cold Press
  • Acidity 0.2 - 0.4%
  • 100% USDA Organic
  • Kosher
  • New York International GOLD AWARD - 2016 (Olive Oil Competition)

BONO organic extra virgin olive oil is a natural product obtained by cold pressing premium olives grown and harvested in Italy without using pesticides or herbicides. This Organic product satisfies consumers desiring a healthy, natural, tasty diet.


Keep the bottle properly closed, away from light and heat.
Free Of
Cholesterol, sodium, trans fat.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: 34
Amount Per Serving% Daily Value
Total Fat14 g18%
Saturated Fat2 g10%
Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate0 g0%
Dietary Fiber0%
Total Sugars
Includes 0g Added Sugars0%
Protein0 g
Other Ingredients: Organic extra virgin olive oil.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Shrimp Avocado Salad with Lime Dressing

This lip-smacking salad of shrimp, tomatoes, cucumbers, jalapeño and avocado may just be the breakout hit of summer. Drizzle on a tangy lime vinaigrette and boldly tote it to the next picnic at the park or backyard barbecue. Be sure to serve yourself a bowlful first, before word spreads of the beautiful goings-on at the food table. Shrimp Avocado Salad with Lime

Shrimp Avocado Salad with Lime Dressing

  • 3 garlic cloves (finely diced)
  • 1 lb. peeled shrimp
  • 2 limes (juiced, divided)
  • 4 tsp. olive oil (divided)
  • ¼ cup chopped red onion
  • Celtic salt (to taste)
  • Pepper (to taste)
  • 2 Persian cucumbers (sliced)
  • 10 oz. cherry tomatoes (halved)
  • 1 jalapeño (seeds removed, finely diced)
  • 1 medium avocado (diced)
  • 1 Tbsp. chopped cilantro
  1. In large skillet over medium heat, heat 2 Tbsp. olive oil, add shrimp, garlic and 2 Tbsp. lime juice; sauté until shrimp is pink and cooked through, about 3 minutes per side.
  2. In small bowl, combine red onion, remaining lime juice, olive oil, salt and pepper; mix well.
  3. In large bowl, toss together shrimp, cucumbers, tomatoes, jalapeño and avocado.
  4. Drizzle on dressing, add cilantro and toss gently. Serve with lime wedges, if desired.

For an extra touch, slice cucumber lengthwise, roll into spirals, and press into salad.

Get the ingredients and make this mouthwatering recipe!

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