Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
484
Calories
6g
Protein
36g
Fat
42g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| 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 tbsp Orange juice, fresh
- Pinch cayenne pepper
- 6 tbsp Olive oil, extra virgin
- Salt and pepper to taste
- 2 cup Lettuce, Romaine, julienned
- 2 Avocados, peeled, cut into
- --1-inch cubes
- 2 Oranges, navel, peeled and
- --sectioned
- 1 med Onion, red, thinly sliced
- =
Directions
1
1 Make vinaigrette in a small bowl by combining orange juice and cayenne pepper.
2
2 Gradually whisk in olive oil in a thin steady stream.
3
3 Season to taste with salt and pepper.
4
4 Toss romaine with 2/3 of vinaigrette.
5
5 Divide evenly among 4 salad plates.
6
6 Arrange cubed avocado, oranges, and onion decoratively on top and drizzle with remaining vinaigrette.
Recipe sourced from
fandom