Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
441
Calories
6g
Protein
36g
Fat
30g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Jalapeno Pepper | 1 pepper (14g) | 4 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 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
- =
- 6 tomatoes, chopped coarsely
- 2 jalapeno peppers, chopped finely
- 1 large onion, chopped
- ½ Cup chopped or sliced black olives
- ¼ Cup vinegar (optional: rice vinegar)
- ¼ Cup chopped garlic
- 1 bunch cilantro, chopped
- 1 tsp or to taste salt
- ¼ Cup vegetable oil (or olive oil)
- 2 ripe California Avocados, chopped
- =
Directions
1
Mix all ingredients at least one hour prior to serving
Recipe sourced from
fandom