Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
963
Calories
66g
Protein
52g
Fat
63g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Anchovy | 100g | 210 |
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Olive | 1 large (4g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Chives | 1 tbsp (3g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
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
- =
- 24 Cups Boston butterhead lettuce, torn
- 3 Cups Vinaigrette
- 6 Cups Cooked potatoes, cubed
- 3 Cups Cooked green beans, cut into thirds
- 12 Roma tomatoes, quartered
- 4 Cups Canned tuna, chunked
- 1 Cup Ripe olives, sliced
- 12 Hard-cooked eggs, sliced
- 24 Anchovy fillets
- 3 Pounds California Avocados, diced
- 3 Tbsp Fresh tarragon, chopped
- 3 Tbsp Fresh chives, chopped
- 1 Tbsp Fresh basil, chopped
- =
Directions
1
Toss 2 cups lettuce with 1 tablespoon vinaigrette; arrange in a bed on a serving plate.
2
Toss 1/2 cup potato cubes, 1/4 cup beans and 1 tomato with 2 tablespoons vinaigrette; arrange in sections on lettuce.
3
Arrange 1/3 cup tuna, 1 tablespoon olives, 1 egg, 2 anchovy fillets and 1/2 cup avocado in sections on lettuce.
4
Drizzle with 1 tablespoon vinaigrette; garnish with fresh herbs.
Recipe sourced from
fandom