Photo: Thought Catalog
Estimated Nutrition (whole recipe, rough)
455
Calories
6g
Protein
36g
Fat
27g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| 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 Cups diced tomato
- 1 scallion
- ¼ Cup parsley, chopped
- 3 Tbsp green pepper, minced
- 2 Tbsp wine vinegar
- 1 ½ Tbsp salad oil
- 1 Tbsp olive oil
- ¼ tsp Tabasco sauce
- ¼ tsp chili powder
- ¼ tsp basil
- 2 ripe avocados
- shredded lettuce
- =
Directions
1
Mix together all ingredients but the avocado and lettuce.
2
Let stand at room temperature for one hour.
3
Refrigerate. To serve, place theshredded lettuce on a plate.
4
Place avocado on lettuce and spoon tomato mixture over.
Recipe sourced from
fandom