Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
593
Calories
37g
Protein
40g
Fat
29g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 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
- =
- 5 cups baby spinach leaves
- 2 1/2 cups roast chickens, shredded or cubed
- 2 cups scallions, chopped very finely
- 1/2 cup fresh cilantro, chopped
- 1 ripe avocado, cubed
- 1/2 lime, zest of
- 1 tablespoon fresh lime juice
- 1 tablespoon virgin olive oil
- salt and pepper
- =
Directions
1
Mix oil, lime juice, zest, salt and pepper in a bowl.
2
Right before serving time, put spinach leaves and scallions into a salad bowl.
3
Add oil/lime juice mixture over it.
4
Add chicken and avocado.
5
Sprinkle cilantro over the top.
6
Toss lightly and serve.
Recipe sourced from
fandom