Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
784
Calories
9g
Protein
63g
Fat
60g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Red Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
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
- =
- Romaine lettuce leaves
- 1 large ripe pineapple
- 4 small avocados
- ¼ Cup olive oil
- ¼ Cup freshly squeezed lime juice
- ¼ Cup diced red onion
- 2 Tbsp shredded coconut
- =
Directions
1
Line a salad bowl with romaine lettuce.
2
Slice the pinapple lengthwise into quarters.
3
Peel it and remove the fibrous core.
4
Cut the pineapple meat into one inch cubes and place it in the salad bowl.
5
Peel the avocados and cut into one inch pieces.
6
Put in salad bowl with pineapple.
7
Whisk together the lime juice and oil, and pour it on the fruit.
8
Add the onion, and toss gently until well mixed.
9
Sprinkle shredded coconut over salad.
Recipe sourced from
fandom