Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
382
Calories
7g
Protein
23g
Fat
45g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Jalapeno | 1 pepper (14g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| 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 avocados
- 8 medium sized Roma (plum) tomatoes chopped
- 1 regular tomato chopped
- 1 cup of chopped onion
- 1 cup chopped green pepper
- 1 or 2 chopped jalapeno peppers
- garlic about 6 to 8 tbsp or to your taste
- 8 tbsp cilantro, chopped
- salt to taste
Directions
1
Set the avocados aside do not peel until ready to use.
2
Chop all the vegetables and mix together with the salt and lime juice.
3
You can add more or less jalapeno according to taste.
4
You should let this mixture chill at least an hour.
5
Then clean your avocados cut in half and serve the tomato mixture over the top.
Recipe sourced from
fandom