Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
485
Calories
24g
Protein
24g
Fat
53g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Yogurt | 170g plain Greek | 100 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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
- =
- 1 bag fresh spinach
- 2 ripe avocados
- 1 pomegranate
- 1 small red onion
- 1 Cup plain yogurt
- ¼ tsp garlic powder
- fresh lemon juice
- salt and pepper
- =
Directions
1
Prepare the dressing:
2
Mash the avocados in a medium bowl or food processor.
3
Add the yogurt and blend well.
4
Season with garlic powder, lemon juice, salt and pepper.
5
Let sit while preparing the salad. If dressing is too thick, you may add a little water or milk.
6
Slice onion into thin rings.
7
Separate pomegranate seeds.
8
Wash greens, and toss with onion and pomegranate in large bowl.
9
Serve with dressing.
Recipe sourced from
fandom