Photo: Thought Catalog
Estimated Nutrition (whole recipe, rough)
334
Calories
6g
Protein
23g
Fat
34g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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
- =
- 2 ripe fresh California Avocados – halved and pitted
- 1 tomato – medium, cored, peeled and seeded
- ½ Cup red onion – finely chopped
- 1/3 Cups cilantro – fresh, chopped
- 2 Tbsp lime juice
- ½ tsp ground cumin
- ¾ tsp salt
- ¾ tsp jalapeno pepper sauce
- =
Directions
1
Into a medium size bowl, scoop the avocado flesh and mash with a fork until not quite smooth.
2
Add remaining ingredients and mix well.
3
Cover tightly with plastic wrap snug against the mixture and chill for an hour or until ready to use.
Recipe sourced from
fandom