Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Cider | 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
- 2 tbsp. raisins, golden
- Ground ginger
- 1 tbsp. wine or cider
- 2 avocados
- 1 lb. carrots
- Salt and pepper
- 3 tbsp. oil
- 4 oranges
- Vinegar
- 2 tbsp. lemon juice
Directions
Put raisins in bowl and cover with warm water and allow to soak.
Peel carrots and grate into serving dish.
Add juice of 2 oranges; mix well.
Peel remaining oranges and separate into sections.
Peel avocados and remove seeds.
Cut flesh into chunks and sprinkle with lemon juice.
Drain raisins and add to serving dish with oranges and avocados.
In small bowl, beat oil and vinegar with pinch of salt, pepper and ground ginger.
Pour over salad and toss.# Chill for 15 minutes before serving.
Category:Israeli Recipes
Category:Israeli Salads