Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
485
Calories
6g
Protein
37g
Fat
42g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Raspberry | 1 cup (123g) | 64 |
| Grapefruit | 1/2 fruit (123g) | 52 |
| Spinach | 1 cup raw (30g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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 6 ounce package Ready Pac Baby Spinach
- 2 California avocados, peeled, pitted, sliced
- 2 grapefruit, sectioned
- 6 oz fresh raspberries
- Dashes of ground pico de gallo (or pure chile powder)
- Dressing:
- ¼ Cup raspberry vinegar
- 1/3 Cups avocado or olive oil
- salt to taste
- =
Directions
1
Line a large platter or individual plates with the Baby Spinach leaves.
2
Top with the avocado slices and with ground pico de gallo.
3
Drizzle with the combined dressing ingredients.
4
Serve Cool.
5
For a special treat, add 1/2 pound grilled or pan-seared sea scallops. Do not overcook! The centers should be translucent!
Recipe sourced from
fandom