Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
406
Calories
5g
Protein
36g
Fat
23g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Avocado Oil | 1 tbsp (14g) | 124 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 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
- =
- 2 small avocados
- 4 vine-ripened tomatoes
- 1 cup peeled, seeded and diced rockmelon
- 2 tbsp each - chopped chives, basil
- 1 tbsp lemon juice
- Lemon dressing
- 3 tbsp lemon juice
- 2 tbsp Olivado Extra Virgin Avocado Oil
- freshly ground salt and pepper to taste
- =
Directions
1
Halve the avocados, stone peel and cut each half in half again. Quarter the tomatoes and combine with the other salad ingredients. Just before serving, sprinkle with the combined dressing ingredients.
Recipe sourced from
fandom