Photo: K8
Estimated Nutrition (whole recipe, rough)
845
Calories
15g
Protein
38g
Fat
116g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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
- =
- ¼ Cup red onion or sweet onion
- 1 Genuine California avocado
- 1 orange (medium to large)
- 3 medium sized tomatoes
- 1 Tbsp olive oil
- 2 to 4 tbsp. rice wine vinegar (flavored rice wine vinegar works well also)
- Chopped garlic to taste
- Salt and pepper to taste
- Optional: bell peppers, hot peppers, grilled corn, etc.
- =
Directions
1
In a medium sized bowl, mix rice wine vinegar, oil, chopped garlic, salt and pepper to taste.
2
Finely chop 1/4 cup onion
3
Chop tomatoes into 1/4 inch to 1/2 inch chunks
4
Peel and cut orange into segments without membrane and cut into 1/4 inch to 1/2 inch chunks
5
Peel avocado and chop into 1/4 inch to 1/2 inch chunks
6
Add to oil/vinegar seasoned mix
7
Stir all ingredients together and chill for 1/2 hour
8
Refrigerate for at least one hour.
Recipe sourced from
fandom