Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Sunflower Seed | 1 oz (28g) hulled | 165 |
| Orange | 1 medium (131g) | 62 |
| Grapefruit | 1/2 fruit (123g) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lettuce | 1 cup shredded (36g) | 5 |
| 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
- 3 small grapefruit, peeled
- 3 oranges, peeled
- 2/3 c. wine vinegar
- 1/2 tsp. salt
- 1/3 c. sugar
- 1 medium cucumber, thinly sliced
- sunflower seed(or any nuts of your choice)
- 2 avocados, seeded, peeled, and sliced
- 1 sm. onion, thinly sliced and separated into rings
- lettuce
- orange juice
Directions
Section grapefruit and oranges over a small bowl to catch juices; reserve juices.
In a large bowl combine citrus sections, cucumber, onion, and avocado slices.
Measure reserved fruit juices; add orange juice to make 1 cup.
Combine juice mixture, vinegar, sugar, salt, and 1/4 teaspoon pepper; pour over fruit.
Cover and marinate in refrigerator for 2 to 3 hours.
At serving time, mix in nuts and stir until coated.
Then use a slotted spoon to remove fruit from marinade.
Arrange on lettuce-lined plates. Drizzle some of the marinade on top of each salad.
Category:Haitian Recipes
Category:Haitian Salads