Photo: Mae Mu
Estimated Nutrition (whole recipe, rough)
508
Calories
7g
Protein
36g
Fat
50g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Jicama | 1 cup (120g) | 46 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 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 orange juice
- 1/3 Cups lemon juice
- 1/3 Cups lime juice
- 3 large cloves garlic, chopped finely
- ½ Tbsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- 1 ½ Cups olive oil
- 3 Gallons sliced romaine (1/2 inch wide)
- 24 oranges, peeled and sliced (12 lbs.)
- 2 Pounds jicama, julienned
- 12 California Avocados (6 lbs.)
- Shredded mint, for garnish
- =
Directions
1
Whisk together orange juice and next 6 ingredients; whisk in oil.
2
Per order - toss 2 cups romaine with 1 tablespoon dressing.
3
Top with 1 sliced orange, 1 ounce jicama, and 1/2 avocado, sliced crosswise and fanned.
4
Drizzle with 1 tablespoon dressing.
5
Sprinkle with mint
Recipe sourced from
fandom