Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
477
Calories
11g
Protein
42g
Fat
20g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| 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
- =
- 36 oz Fresh mozzarella, cut into 1/4-inch dice
- 4 Pounds California Avocados, cut into 1/4-inch dice
- 2 ½ Pounds Tomatoes, cut into 1/4-inch dice
- Salt - as needed
- White balsamic vinegar - as needed
- Micro-beans - as needed
- Hot chili oil - as needed
- =
Directions
1
In a 3-inch ring mold, layer 1/4 cup mozzarella, 1/3 cup avocado and 1/4 cup tomato. Repeat in remaining ring molds.
2
Using a spatula, slide each mold onto a rack over a sheet pan to drain; refrigerate until service.
3
Slide 1 ring mold onto a serving plate; carefully remove ring mold. Lightly sprinkle with salt; lightly drizzle with vinegar. Garnish with micro-greens and drops of chili oil.
Recipe sourced from
fandom