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Avocado and Strawberry Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.276
Energy (kCal)729.6
Carbohydrates (g)175.104
Total fats (g)6.84
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the avocados lenthwise in half and remove the skin and pits. | 2. Cut the avacado flesh into thin slices, then place slices in a bowl and sprinkle with the lemon juice. | 3. Halve or slice the strawberries and toss them lightly with the avoacado slices in the bowl. | 4. Mix the yogurt with enough cold water to give a pouring consistency, or if preferred leave as is. | 5. Stir in the chopped mint and season. | 6. Spoon the dressing over the salad, garnish with mint and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    avocado 2 ripe - - - -
    lemon 1 -2 0.0 0.0 0.0 0.0
    strawberry 15 729.6 175.104 15.276 6.84
    plain yogurt 1/2 cup low fat - - - -
    mint 1 -2 tablespoon chopped 0.0 0.0 0.0 0.0
    sea salt - - - -
    black pepper ground - - - -
    mint 1 sprig 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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