Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
486
Calories
5g
Protein
37g
Fat
43g
Carbs
Counts 8 of 10 ingredients — the other 2 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 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Strawberry | 1 cup (152g) | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
| Seed | 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
- =
- 1 5-ounce package Ready Pac Bordeaux Salad mix
- 2 ripe California avocados, peeled, pitted, cubed
- 1 Pint fresh California strawberries, hulled, halved lengthways
- 1/3 Cups avocado, grape seed or canola oil
- 1/3 Cups red wine vinegar
- Coarse salt and freshly ground black pepper to taste
- 1 4-5 ounce log herbed soft chevre, sliced into discs
- ¼ Cup toasted California almonds, coarsely chopped
- =
Directions
1
Gently toss together the Bordeaux Salad mix, cubed avocados and strawberries with the oil, vinegar, salt and pepper in a glass salad bowl. Stud with the chevre and sprinkle with the almonds.
2
Serve Cool.
Recipe sourced from
fandom