Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
333
Calories
6g
Protein
23g
Fat
34g
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 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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 packages(4 serving size each) or 1 package (8 serving size) Jello Lemon flavor
- ½ tsp salt
- 2 Cups boiling water
- 1 can (15 oz.) tomato sauce
- 2 Tbsp vinegar
- ½ tsp hot pepper sauce
- 2 Cups chopped California avocado
- ½ Cup finely chopped celery
- ¼ Cup sliced scallions
- =
Directions
1
Dissolve gelatin and salt in boiling water.
2
Stir in tomato sauce, vinegar and hot pepper sauce.
3
Chill until thickened.
4
Fold in California avocado, celery and scallions.
5
Pour into 5-cup mold.
6
Chill until firm, about 4 hours. Unmold.
7
Garnish as desired.
8
Prep. Time: 20 min.
9
Chill Time: 4 1/2 hours
Recipe sourced from
fandom