Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
1006
Calories
26g
Protein
46g
Fat
126g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano 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 Finely chopped fresh garlic
- ½ tsp Salt
- ½ tsp Freshly ground black pepper
- 1 Cup Olive oil
- 2 Cups Chopped sweet onion
- 2 Cups Chopped sun-dried tomato
- 24 rounds Flat bread, such as pita - about 7 inches in diameter
- Hearts of romaine leaves - As needed
- 3 Cups Romano cheese, grated
- 12 California Avocados
- =
Directions
1
To make vinaigrette, whisk together 1/2 cup vinegar, garlic, salt, and pepper; whisk in oil. Reserve.
2
Combine onion, sun-dried tomato, and remaining 1/4 cup vinegar; reserve.
3
Just Before Service
4
Dice California Avocados; gently fold into reserved fillin 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 California Avocado salad; garnish with 2 tablespoons cheese.
6
Dry Jack or Asiago cheese may be substituted.
Recipe sourced from
fandom