Photo: Cala
Estimated Nutrition (whole recipe, rough)
468
Calories
36g
Protein
26g
Fat
28g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
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 California Avocado, seeded, peeled and cubed
- 1 green onion, cut into 1/2-inch pieces
- 1 Tbsp lemon juice
- 12 cilantro leaves
- several dashes of white pepper
- 1 can (14-1/2 oz.) reduced sodium chicken broth (no fat); chilled
- =
Directions
1
In a blender jar, combine avocado, green onion, lemon juice, cilantro and white pepper.
2
Add 1 cup of the broth; cover and blend until smooth. Add remaining broth and blend 1 minute longer.
3
Chill 30 to 60 minutes. Blend briefly before serving.
4
Garnish each serving with 1 or 2 thin slices of avocado and sprig of cilantro, if desired.
5
Serving Suggestions:
6
Can be served in hollowed-out avocado half-shells.
7
Scoop avocado from shells with spoon instead of peeling and cubing avocado. Use remaining avocado in Guacamole or tossed Salads.
Recipe sourced from
fandom