Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
484
Calories
10g
Protein
44g
Fat
18g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Tomato | 1 medium (123g) | 22 |
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 ripe California avocado
- 1/3 Cups garlic-flavored olive oil
- Seasonal baby greens with radiccio
- ½ Cup good-quality chunky tomato salsa
- 6 oz crumbled goat cheese
- ½ Cup finely-diced yellow tomatoes
- =
Directions
1
Prepare charcoal, gas grill, or stove-top grill pan.
2
Halve the avocado (keeping it in its shell) and remove the pit.
3
Lightly brush cut sides with garlic-flavored olive oil.
4
Grill halves (cut side down) until lightly marked, about 3-5 minutes.
5
Toss greens lightly with garlic-flavored olive oil and mound on plates.
6
Gently scoop the avocado out of the shell (keeping it in one piece) and place on top of the greens.
7
Fill the avocado cavity with salsa, and sprinkle with the goat cheese.
8
Garnish with finely-chopped yellow tomatoes.
Recipe sourced from
fandom