Photo: Tyrrell Fitness And Nutrition
Estimated Nutrition (whole recipe, rough)
564
Calories
30g
Protein
25g
Fat
69g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Yogurt | 170g plain Greek | 100 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Jicama | 1 cup (120g) | 46 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Jalapeno Pepper | 1 pepper (14g) | 4 |
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 Cup cauliflower flowerets
- 1 Cup broccoli flowerets
- 1 Cup jicama sticks
- 1 Cup carrot sticks
- 1 ½ Cups whole radishes
- ½ Cup small whole mushrooms
- ½ Cup sour cream
- 1 Cup Guacamole
- Guacamole
- 2 ripe California avocados, seeded and peeled
- ¼ Cup finely chopped onion
- 2 Tbsp fresh lemon or lime juice
- 2 tsp chopped garlic
- 1 tsp ground cumin
- Chopped jalapeno pepper, to taste
- =
Directions
1
Arrange prepared vegetables on serving platter, along with the guacamole in a dipping dish or lettuce cup
2
Combine all ingredients; mash to desired consistency.
Recipe sourced from
fandom