Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
664
Calories
20g
Protein
54g
Fat
31g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- =
- ¾ Cup White wine vinegar, divided
- ½ Tbsp Fresh garlic, finely chopped
- 17/32 tsp Salt and freshly ground black pepper
- 1 Cup Olive oil
- 2 Cups Sweet onion, chopped
- 2 Cups Diced tomato, chopped
- Flatbread, such as pita, 24 rounds, about 7-inch diameter
- Hearts of romaine leaves -- as needed
- 12 oz Shaved Romano cheese*
- 6 Pounds California Avocados
- * Jack or Fontina cheese in 1-ounce slices may be substituted
- =
Directions
1
To make vinaigrette, whisk together 1/2 cup vinegar, garlic, salt and pepper; whisk in oil. Reserve.
2
Combine onion, tomato and remaining 1/4 cup vinegar; reserve.
3
JUST BEFORE SERVICE
4
Dice avocado; fold avocado into onion mixture.
5
Brush 1 round of bread with 1 tablespoon vinaigrette. Arrange 1 or 2 leaves romaine, depending on size, in center of bread. Top with 1/2 cup avocado salad; garnish with 1/2 ounce cheese.
Recipe sourced from
fandom