Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
421
Calories
6g
Protein
36g
Fat
26g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Watercress | 1 cup (34g) | 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
- Watercress or lettuce Leaves
- The platter -- optional
- 2 lrg Florida avocados -- or 4
- Haas Peeled -- halved legthwise And Sliced
- 1 sm Onion -- sliced vertically
- Salt -- to taste
- Fresh ground black pepper --
- 1/2 cup Pure spanish olive oil -- or
- 3 tbl White vinegar -- or fresh Lemo
- 1 tsp Chopped parley -- finely Chopp
Directions
1
Lined with the greens, arrange the avocado slices, place the onions on top, and sprinkle with salt and pepper. Whisk together the oil and vinegar and drizzle over the salad. Sprinkle with the parsley and serve.
Recipe sourced from
fandom