Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
518
Calories
6g
Protein
36g
Fat
47g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bell Pepper | 1 medium (119g) | 31 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Arugula | 1 cup (20g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bean | not in our table | 0 |
| Seed | not in our table | 0 |
| Sorrel | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 red bell pepper, cored and seeded
- 2 tablespoons red wine vinegar
- 1/2 vanilla bean, seeds scraped
- 1/2 teaspoon sugar
- 1/4 cup extra-virgin olive oil
- 2 almost-ripe avocados
- 8 cups arugula or sorrel
- 2 peaches, diced and peeled
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes