Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
466
Calories
22g
Protein
32g
Fat
28g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- =
- 1 16 oz. container of low fat cottage cheese (curd size optional)
- 2 small ripe Genuine California avocados
- ¼ Cup finely chopped Bermuda onion
- ¼ Cup low fat mayonnaise
- Salt & Pepper to taste
- =
Directions
1
Combine all ingredients in bowl.
2
Mix gently, refrigerate for a couple hours then enjoy.
3
Will make approx. 8 - 1/2 cup servings. Excellent cool summer salad for picnics. Can be refrigerated for about 4 days. Always tastes best the 2nd day after the onions have had time to flavor. 15 minutes start to finish!
Recipe sourced from
fandom