Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
336
Calories
6g
Protein
23g
Fat
37g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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
- =
- 3 Medium-Sized Ripe Tomatos
- 4 California Hass Avocados
- 1 Small Purple Onion
- 1 Tbsp Cilantro
- 1 Small California Chile (or other pepper depending upon your heat preference)
- 1 Small Lime (NOT LEMON)
- Tobasco Sauce
- Salt & Pepper to taste
- =
Directions
1
In one bowl add diced tomatos & onion; chopped cilantro, lime juice,and California Chile Pepper. Mix well.
2
In another bowl halve and pit avocado and them scoop out avocado pulp into bowl. Using a fork mask until creamy with some chunks.
3
Add tomato mixture to avocado mix well and tobasco sauce, salt & pepper to taste.
4
Serve with tortilla chips and enjoy!
Recipe sourced from
fandom