Photo: Thought Catalog
Estimated Nutrition (whole recipe, rough)
392
Calories
12g
Protein
28g
Fat
31g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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
- =
- 4 ripe avocados
- 4 Tbsp mayonnaise
- 1 2 inch sweet onion, chopped
- 4 garlic cloves, minced
- 4 Tbsp fresh cilantro, cut finely with scissors
- 1 Chile de Arbol, dried and finely crushed
- 1 tsp cumin powder
- ½ tsp salt
- ½ tsp black pepper
- lime juice
- =
Directions
1
Chill avocados, then mash with a potato masher leaving a good amount of chunks.
2
Use Hass avocados Spring through Fall, or Pinkerton or Fuerte Winter through Spring.
3
Stir all ingredients together and spatula them flat into a bowl.
4
Sprinkle with 1-tbsp. of lime juice to keep from discoloring.
5
Chill for about an hour.
6
Turn into a serving bowl, garnish with cilantro, parsley and olives.
Recipe sourced from
fandom