Photo: Thought Catalog
Estimated Nutrition (whole recipe, rough)
472
Calories
14g
Protein
31g
Fat
45g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Milk | 1 cup (244ml) whole | 149 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- =
- 6 Hass avocados (medium)
- ¼ Cup whole milk
- Juice from lime
- Salt & pepper to taste
- Garlic salt to taste
- 2 whole jalepeños (canned) seeded and diced
- 5 Tbsp of juice from the canned jalepeños
- ¾ Cup finely chopped onion (one medium)
- ¾ Cup finely chopped tomato (two medium)
- =
Directions
1
First, smash the avocados in a glass or metal bowl with a potato smasher until most lumps smooth out.
2
Add milk little by little until mixture is creamy, but not runny. Mix with wooden spoon.
3
Add lime juice. Mix.
4
Add jalepeño juice little by little and taste until desired chile level is reached.
5
Season mixture with salt, pepper, and garlic to desired taste.
6
Add tomatoes. Mix.
7
Add onion. Mix.
Recipe sourced from
fandom