Photo: Thought Catalog
Estimated Nutrition (whole recipe, rough)
313
Calories
6g
Protein
23g
Fat
29g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Basil | 5 leaves fresh (2.5g) | 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
- =
- 2 ripe genuine California avocados, seeded, peeled and coarsely mashed
- ¼ Cup prepared salsa verde (green salsa)
- 1 tsp grated lemon peel
- 1 Tbsp fresh lemon juice
- 1 tsp coarse garlic salt
- 3 Tbsp finely chopped red bell pepper
- 3 Tbsp chopped fresh basil leaves
- 1 medium shallot, finely chopped
- =
Directions
1
In medium bowl combine avocados, salsa, lemon peel and juice and garlic salt.
2
Stir in bell pepper, basil and shallot.
3
Serve with tortilla chips or cut vegetables.
Recipe sourced from
fandom