Photo: Thought Catalog
Estimated Nutrition (whole recipe, rough)
386
Calories
7g
Protein
23g
Fat
49g
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 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Jalapeno | 1 pepper (14g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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 California Avocados, seeded, peeled and coarsely mashed
- 7 oz (1 can) salsa verde
- 3 Tbsp chopped fresh cilantro or Italian parsley leaves
- 1 Tbsp fresh lemon juice
- 2 tsp finely chopped jalapeno chiles (seeded and deveined)
- 1 tsp coarse garlic salt
- ½ Cup dried cranberries soaked in hot water, drained and squeezed dry
- 1 Tbsp finely chopped white onion
- =
Directions
1
In medium bowl combine avocados, salsa verde, cilantro, lemon juice, jalapeno, and garlic salt.
2
Stir in cranberries and onion.
3
Serve with tortilla chips or cut vegetables.
Recipe sourced from
fandom