Photo: Thought Catalog
Estimated Nutrition (whole recipe, rough)
374
Calories
7g
Protein
23g
Fat
44g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| 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
- =
- 2 Genuine California Avocados
- 2 plum tomatoes
- 1 small jalapeno pepper
- Small bunch of cilantro
- 1 lemon
- 1 small red onion
- 1 clove of garlic
- Salt and pepper
- =
Directions
1
Chop: 1/2 clove of garlic, 1/2 red onion, 2 plum tomatoes, 3/4 cup cilantro, 1/2 jalapeno pepper and set these ingredients aside.
2
Then remove the skin and pits from the 2 avocados.
3
Cut them into small chunks with a knife and then mash these chunks up with a fork until smooth but chunky.
4
Combine the chopped ingredients with the avocado and mix together.
5
Squeeze the whole lemon into this mixture and add salt and pepper to taste.
6
Refrigerate for 45 minutes and then enjoy with your favorite tortilla chips or on top of your salad!
Recipe sourced from
fandom