Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
360
Calories
7g
Protein
23g
Fat
40g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Jalapeno Pepper | 1 pepper (14g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- =
- 3 ripe Genuine California avocados – chopped medium to small pieces
- 3 chopped medium sized ripe tomatoes
- 1 large cucumber – chopped
- 2 Tbsp finely chopped fresh cilantro
- 1 to 2 tablespoons fresh uncooked finely chopped Anaheim pepper
- 1 to 2 tablespoons fresh uncooked finely chopped Jalapeno pepper
- 2 finely chopped scallions
- 1 Tbsp of white wine vinegar
- 1 to 2 tablespoons of fresh lemon juice
- Salt and Pepper to taste
- Ganish with Spanish paprika
- OPTIONAL: If creamy dressing desired, add one tablespoon of Wildwood garlic Aoli
- =
Directions
1
Tips: Chop, dice and combine all ingredients.
2
Chop avocados last and sprinkle fresh lemon juice as you chop to prevent browning.
Recipe sourced from
fandom