Photo: Thought Catalog
Estimated Nutrition (whole recipe, rough)
445
Calories
6g
Protein
36g
Fat
33g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Red Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Cilantro | 1 tbsp chopped fresh (1g) | 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
- 2 tomatoes, finely chopped
- ¼ cup finely chopped red onion
- ¼ of a jalapeno chile, finely diced
- ¼ cup finely chopped cilantro
- 2 tbs lime juice
- 1 tbs lime zest
- 1 tbs olive oil
- 1 tsp salt
- 1 avocado, halved lengthwise
Directions
1
In a bowl, mix together tomato, onion, jalapeno and cilantro, set aside.
2
Add lime juice and zest, oil and salt to tomato mixture, stir to combine.
3
Score each half of the avocado flesh into a small dice and scoop out, fold into tomato mixture.
4
Press plastic wrap onto the surface and refrigerate.
5
Stir before serving.
6
Serve with tortilla chips.
7
Category:Cathy's Recipes
8
Category:Salsa Recipes
9
Category:Tomato Recipes
10
Category:Jalapeno pepper Recipes
11
Category:Cilantro Recipes
12
Category:Avocado Recipes
Recipe sourced from
fandom