Photo: Thought Catalog
Estimated Nutrition (whole recipe, rough)
693
Calories
9g
Protein
37g
Fat
98g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pear | 1 medium (178g) | 101 |
| Cherry | 1 cup (138g) | 87 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| 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 ripe avocados
- 2–3 tablespoons chopped cilantro
- About ¼ cup cherry, grape, or pear tomatoes halved or quartered, with about ⅛ cup seeded
- 1 lime , thoroughly juiced
- About 4 tablespoons chopped cilantro
- ½ red onion, diced
- 2 jalapeño peppers , 1 seeded and 1 unseeded, diced finely
- Kosher salt and extra virgin olive oil to taste
Directions
1
Halve the avocado. Carefully lodge the base end of a chef's knife in the pit, twisting to remove, and then pinching the pit off of the knife.
2
Remove flesh with large spoon, being careful to maintain the integrity of the flesh. Dice in large chunks and transfer to mixing bowl. Mash to desired consistency.
3
Add lime, and stir to combine.
4
Add remaining ingredients, and stir to combine.
Recipe sourced from
wikibooks