Photo: Matheus Cenali
Estimated Nutrition (whole recipe, rough)
386
Calories
6g
Protein
23g
Fat
50g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | 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
- =
- ½ Cup diced pineapple, fresh or canned
- ¼ Cup finely chopped onion
- 1 ½ Tbsp lemon juice
- 1 Tbsp chopped, fresh mint
- ¼ tsp salt
- Large pinch crushed red pepper flakes
- 1 California Avocado (8 ounces), diced
- =
Directions
1
Combine pineapple with next 5 ingredients.
2
Gently fold in avocado.
3
Let chill 1 hour to marry flavors.
4
Best served the day it's made.
5
Serve with grilled meat, poultry or fish or layer it on a turkey, ham, or cheese sandwich.
Recipe sourced from
fandom