Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
746
Calories
36g
Protein
38g
Fat
72g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Pasta | 1 cup cooked (140g) | 220 |
| Salmon | 100g cooked | 208 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Olive | 1 large (4g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
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
- =
- 1 ½ Pounds Angel hair pasta (dry weight)
- 3 Pounds Salmon, cooked, skinned, boned and cut into bite-sized pieces
- 1 Pound Cauliflower florets, steamed
- 1 Cup Black olives, sliced
- 4 California Avocados, diced
- 1/3 Cups Fresh lemon juice
- 6 Cups Beurre Blanc, seasoned with Dijon mustard
- ½ Cup Fresh dill, finely chopped
- =
Directions
1
Cook pasta in salted, boiling water until done; drain. Reserve.
2
Gently toss diced avocado with lemon juice; reserve.
3
Heat 1/2 cup sauce in a sauté pan. Gently toss 4 ounces cooked pasta, 1/4 cup cauliflower florets, 1 tablespoon olives and 1/4 cup diced avocado with sauce. Heat until warmed through. Garnish with dill.
Recipe sourced from
fandom