Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
422
Calories
30g
Protein
23g
Fat
32g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
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 Genuine California avocados sliced into small pieces.
- 2 tomatoes diced.
- 1 can chopped jalepeno mild-med or hot.
- 6 green onions chopped.
- 1 bunch of cilantro choped
- 1 8oz cans of tomato sauce, 2 if you want it thick.
- 1 med cucumber diced into about 1/2" pieces.
- ½ Pound bay shrimp.
- =
Directions
1
Put all the ingredients except the avacados and shrimp into a blender and add water to the top and blend till chopped.
2
Pour into a bowl, add the avacado and bay shrimp stir and put into the fridge for an hour or so to chill.
3
Have plenty of good chips
Recipe sourced from
fandom