Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
614
Calories
16g
Protein
24g
Fat
91g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Pasta | 1 cup cooked (140g) | 220 |
| Green Onion | 1 medium (110g) | 44 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- 2 Tbsp. Dijon mustard
- 1 Tbsp. Minced green onion
- 1 tsp. Minced garlic
- 2 Tbsp. vinegar
- 1 Maggi cube
- dash salt and pepper
- ½ package pasta
- 6 small tomatoes
- 1 onion
- 2 small cucumbers or avocados
- 1 lemon
Directions
1
Mix mustard, green onion, garlic, vinegar, and Maggi cube together in a cup.
2
Slowly add oil constantly stirring. Add salt and pepper.
3
Cook pasta in salted water about 5-7 minutes.
4
Cut up tomatoes in small pieces, dice onion, and cut up cucumber or avocado into small pieces.
5
Squeeze lemon over all to keep fresh. Set aside. Drain pasta.
6
To cool it down, pour cool, treated water over it and drain. Repeat.
7
Add veggies to pasta and add vinaigrette. Best to let it sit awhile before eating.
8
Category:New Guinean Recipes
9
Category:New Guinean Snacks
Recipe sourced from
fandom