Photo: K8
Estimated Nutrition (whole recipe, rough)
315
Calories
6g
Protein
23g
Fat
29g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| 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
- =
- ¼ Cup Finely chopped white onion
- 1 Jalapeno pepper, seeded and minced
- 1 Tbsp Finely chopped fresh cilantro
- Salt, To taste
- 1 California Avocado, halved
- ¼ Cup Coarsely chopped tomato
- =
Directions
1
Combine half the onion, half the jalapeno, and half the cilantro in a mortar or food processor.
2
Add about 1/2 teaspoon salt, then grind or pulse into a smooth paste. Transfer to a serving bowl.
3
Cut avocado in half lengthwise, remove and discard pit.
4
Make crosshatch incisions in avocado pulp with a paring knife.
5
Scoop pulp out with a spoon; combine with onion mixture. Mix well.
6
Stir in remaining onion, jalapeno, and cilantro; gently mix in tomatoes.
7
Adjust seasoning with salt and serve immediately.
Recipe sourced from
fandom