Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Smoked Salmon | 100g cooked | 208 |
| Mango | 1 cup diced (165g) | 99 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| 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
- 1 Small unripe mango
- ½ Small lime
- Flesh of ½ ripe avocado
- Kosher or sea salt
- Freshly ground black pepper
- 2 Slices soft white sandwich bread, lightly toasted
- 2 Ounces thinly sliced smoked salmon
- 4 Large basil leaves
Directions
Use vegetable peeler to peel the mango, then use it to create wide strips of the mango flesh, working your way to the core. Cut the wide strips into very thin, long matchsticks (julienne).
Place two tablespoons of the mango julienne in a medium bowl; squeeze the lime over it (to yield about one teaspoon of juice) and toss to coat. (Reserve the remaining mango julienne for another use.)
Lightly mash the avocado in a small bowl; season with salt and pepper to taste.
Spread it on one slice of bread.
Top evenly with the following ingredients, in order: about 2 tablespoons of the mango julienne, the smoked salmon and basil leaves. Cover with the remaining slice of bread.
Cut the sandwich into halves or quarters, and serve.