Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
600
Calories
9g
Protein
36g
Fat
72g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | 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 medium head romaine lettuce, cut crosswise into 3/4-inch slices
- 1 ripe medium California avocado, seeded, peeled and sliced crosswise
- 1 medium cucumber, peeled and cut into 1/2-inch cubes
- 1 small red onion, diced into 1/2-inch pieces
- 12 cherry tomatoes, cut in half
- Mint Vinaigrette (recipe follows)
- Mint Vinaigrette:
- In jar with lid, combine 3 tbsp. olive oil, 2 tbsp. white wine vinegar, 1 tbsp. each lemon juice and chopped parsley, 1 teaspoon sugar, 1/2 tsp. dried, crushed mint leaves (or 1/2 tbsp. chopped fresh mint) and 1/8 tsp. salt. Shake well.
- =
Directions
1
In large salad bowl, combine romaine, avocado, cucumber, onion and tomatoes; chill briefly.
2
To serve, toss with Mint Vinaigrette.
Recipe sourced from
fandom