Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 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 |
| Lime | juice of 1 lime (44ml) | 11 |
| Clove | 1 tsp ground (2g) | 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
- =
- 2 ripe California avocados
- 4 cloves of garlic (to taste)
- ½ a lemon or one whole lime
- 1 small onion (2 - 3")
- 1 tomato (about 3")
- salt and pepper
- =
Directions
The key to this recipe is TEXTURE. Other than the avocado and garlic (which should be mashed smooth), all the ingredients should be chopped chunky, and allowed to stay that way.
Take two California avocadoes (they should be dark green, and just slightly mushy), cut them in half, pop out the pit and scoop out the flesh with a spoon.
Crush cloves of garlic, and put on the avocado.
Squeeze the half lemon (or all of a lime), and then go by taste (it's easy to overdo the lemon part). Then mash all this together until it's smooth. You may wish to scrape the inside of lemon or lime so that there's pulp included as well.
Chop up a small onion and put it in, along with about half a normal size tomato
Give it a little more mashing and stirring, then cover the bowl and put it in the fridge. If you give it about an hour, the garlic will seep through and blend the flavors together.
Eat with nacho chips.