Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
477
Calories
8g
Protein
39g
Fat
30g
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 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Tomato | 1 medium (123g) | 22 |
| 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 |
| 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
- =
- 2 California Avocados cubed
- 2 medium size tomatoes chopped(not too small)
- 3 green onions chopped
- 6 slices bacon fried and crumbled optional (I omit it because of a couple of vegetarians in the family)
- Salad greens
- 3 Tbsp vegetable oil
- 1 Tbsp vinegar
- salt and pepper to taste
- few drops of tobasco sauce (just to add a little bite)
- =
Directions
1
Mix oil,salt, pepper and tobasco sauce if using.
2
Toss into salad add crumpled bacon if using.
3
Refrigerate for 2 hours to develop flavor and you can serve it on salad greens if you wish.
Recipe sourced from
fandom