Estimated Nutrition (whole recipe, rough)
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 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon Balm | juice of 1 lemon (48ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Cider | 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
- =
- 2 California Avocados
- 4 Hard boiled, eggs finely chopped
- 2 Tbsp cider
- 1 tsp garlic puree
- 1 Tbsp finely chopped lemon balm
- 4 Tbsp fresh double cream
- Salt and ground black pepper to taste
- Squeeze of lemon juice
- 8 Lettuce leaves
- 4 sprigs parsley
- 4 wedges of lemon
- =
Directions
Take half the California Avocados and carefully scoop out the flesh, taking care to leave the skins intact.
Blend the California Avocado flesh, boiled eggs, cider, garlic, lemon balm, double cream, salt, pepper and lemon juice to a smooth paste.
Spoon the mixture back into the California Avocado skins.
Arrange the lettuce leaves on 4 serving plates.
Garnish with parsley and a wedge of lemon.
Serve at once.