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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Venezuelan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut out the stem of the tomato, then slice it in half. Gently squeeze each half so that the seeds and juices run out. Discard the seeds and juices. Chop the tomato into little pieces. | 2. Cut the avocado in half. With the tip of a small spoon or knife, loosen the seed and lift it out. Gently strip off the skin with your fingers. Chop the avocado into little chunks. Chop up the garlic, too. | 3. In a large mixing bowl combine the oil, vinegar, chili powder (or fresh chili), salt and black pepper. Mix with a large wooden spoon. Add the diced tomato, avocado, black pepper, chopped egg, garlic, parsley and cilantro. Mix all ingredients gently and thoroughly. | 4. Serve fresh. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	1		ripe	20.93	4.641	1.092	0.182
avocado	1		ripe	-	-	-	-
garlic clove	2			-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
vinegar	2	tablespoons		6.257999999999999	0.2771	0.0	0.0
hot pepper	1		chopped	-	-	-	-
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
hard egg	1	cold	chopped boiled	-	-	-	-
parsley	3		chopped	4.104	0.7216	0.3386	0.0901
cilantro	3		chopped	11.04	1.7616	1.0224	0.2496

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