Photo: Thought Catalog
Estimated Nutrition (whole recipe, rough)
549
Calories
34g
Protein
42g
Fat
16g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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
- 1 pound cooked lobster meat
- 1/2 cup mayonnaise
- 2 teaspoons olive oil
- 1 teaspoon vinegar
- 1 teaspoon salt
- 4 small avocados
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 8 green olives
- 4 red pimientos, canned
Directions
1
Cut avocados in half and peel them carefully.
2
Mix vinegar, oil, paprika, salt and pepper.
3
Marinate the avocados in the mix; place in the refrigerator.
4
Cut lobster in small cubes, mix well with mayonnaise, fill avocado halves, decorate with olives and pimentos.
5
Serve cold over lettuce leaves.
Recipe sourced from
fandom