Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Salmon | 100g cooked | 208 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 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
- 4 ripe avocados
- 2 tbsp Lemon Juice
- 120g cooked salmon (cut in small pieces)
- 1 Green Pepper, seeded and chopped
- 2 tbsp mayonnaise
- Dash of Tabasco Sauce
- Salt and pepper
- 3/4 cup Heavy Cream
- Lettuce leaves and toasts to serve
Directions
CUT the avocados in half and remove seed.
Scoop out the flesh and mash with the lemon juice.
Reserve empty skins.
Add the salmon, green pepper, mayonnaise, tabasco sauce, salt and pepper to mashed avocados.
In a bowl, lightly whip the cream and fold into the mixture.
Fill the avocado skins with the mixture and refrigerate.
Serve with lettuce leaves and toasts.
Category:Chilian Recipes
Category:Chilian Meat Dishes