Photo: Thought Catalog
Estimated Nutrition (whole recipe, rough)
405
Calories
9g
Protein
24g
Fat
50g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Red Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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 genuine California avocados, seeded, peeled and coarsely mashed
- 1 Tbsp fresh lemon juice
- 10 drops red pepper sauce
- ½ tsp coarse garlic salt
- 1 ear corn (husk and silk removed) roasted or grilled *
- 1 medium tomato, chopped
- 3 Tbsp chopped fresh cilantro or Italian parsley leaves
- 1 Tbsp finely chopped red onion
- =
Directions
1
In medium bowl combine avocados, lemon juice, red pepper sauce and garlic salt.
2
Carefully cut corn off husk and add to avocado.
3
Stir in tomato, cilantro and red onion.
4
Serve with tortilla chips or cut vegetables.
Recipe sourced from
fandom