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Avocado, Orange and Purple Onion Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)238.68
Carbohydrates (g)-
Total fats (g)27.0
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. With a sharp knife, cut the skin and all the white pith off the oranges. Working over a small bowl to catch the juice, segment the orange slices, cutting on either side of each segment to release it from the membrane. Arrange for great presentation in a salad bowl. | 2. Halve, pit, and peel the avocado and cut crosswise into thin slices. Add the salad bowl. | 3. Separate the onion slices into rings. Arrange in the bowl with tor orange segments and avocado slices. | 4. In a small bowl, whisk together the salt, 1 ½ tablespoon the reserved orange juice, the oil and the bergs,. Immediately pour over the salad and serve at once. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    navel orange 4 - - - -
    avocado 1 - - - -
    purple onion 1/2 cut - - - -
    salt 1 pinch - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    italian seasoning 1/4 teaspoon - - - -

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



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