Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
665
Calories
16g
Protein
41g
Fat
67g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 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
- =
- 1/3 Cups Fresh lemon juice
- 2 tsp Garlic, finely chopped
- ¾ Cup Mayonnaise
- ¼ Cup Olive oil
- 36 oz Red new potatoes, diced and cooked
- 1 Cup Celery, diced
- 1 Cup Sweet onion, chopped
- 2 Pounds California Avocados, diced
- ½ Cup Cilantro, chopped
- Cilantro sprigs or celery leaves - as needed for garnish
- =
Directions
1
To make dressing, mix lemon juice and garlic; stir in mayonnaise and olive oil; reserve.
2
Combine potato, celery and onion; fold in reserved dressing.
3
JUST BEFORE SERVICE
4
Gently fold in avocado and cilantro.
5
Garnish 1/2 cup serving with cilantro sprigs or celery leaves.
Recipe sourced from
fandom