Photo: Thought Catalog
Estimated Nutrition (whole recipe, rough)
275
Calories
4g
Protein
23g
Fat
22g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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
- =
- 1 California Avocado (8 ounces)
- 1 Tbsp lemon juice
- 10 cloves roasted garlic, squeezed from skin*
- 1 small clove garlic, finely chopped
- 1 Tbsp chopped parsley
- 1/8 tsp dried oregano
- 1/8 tsp salt
- 1/8 tsp ground black pepper
- =
Directions
1
Roughly mash avocado. (Texture should not be smooth.)
2
Fold in remaining ingredients.
3
Chill 1 hour to marry flavors.
4
Best served the day it's made.
5
Serve with fresh or fried vegetables, chicken wings or use as a topping for grilled meat, poultry, fish or egg dishes.
6
(* To roast garlic, put cloves in a square of foil; drizzle with 1 teaspoon olive oil. Seal foil. Bake at 450 F until garlic is very soft but not browned, about 20 minutes.)
Recipe sourced from
fandom