Photo: Thought Catalog
Estimated Nutrition (whole recipe, rough)
378
Calories
22g
Protein
23g
Fat
28g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Yogurt | 170g plain Greek | 100 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| 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
- =
- 3 ripe Fuerte, Pinkerton or Hass avocados
- 1 Tbsp lemon juice
- 1 tsp fresh dill, chopped
- ½ tsp garlic salt
- 1 tsp medium-hot salsa
- 1 Cup low-fat yogurt
- =
Directions
1
Cut avocados in half, removed seeds and scoop out meat.
2
Put in a medium bowl and blend by hand with other ingredients until just mixed
3
Refrigerate, covered, for several hours to mold.
Recipe sourced from
fandom