Directions:
- Preheat the oven to 400°. Spread the pumpkin seeds on a rimmed baking sheet and bake for 4 minutes, or until lightly browned. Transfer to a plate to cool.
- Roast the bell pepper over a gas flame until charred all over. Transfer to a bowl, cover with plastic wrap and let steam for 5 minutes. Peel, stem and seed the pepper; cut it into 1/2-inch dice.
- In a bowl, mix the lemon juice with the garlic and chile. Stir in the pumpkin seeds, bell pepper and avocados. Season with salt and pepper and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 152.97 Kcal (640 kJ) | ||
| Calories from fat | 11.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.22g | 2% | |
|---|---|---|---|
| Cholesterol | 75.93mg | 25% | |
| Sodium | 97.19mg | 4% | |
| Potassium | 623.15mg | 13% | |
| Total Carbs | 12.52g | 4% | |
| Sugars | 6.54g | 26% | |
| Dietary Fiber | 1.75g | 7% | |
| Protein | 21.95g | 44% | |
| Vitamin C | 145.3mg | 242% | |
| Vitamin A | 3mg | 99% | |
| Iron | 51.6mg | 287% | |
| Calcium | 111.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 46.52 Kcal (195 kJ) | ||
| Calories from fat | 3.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.37g | 2% | |
|---|---|---|---|
| Cholesterol | 23.09mg | 25% | |
| Sodium | 29.56mg | 4% | |
| Potassium | 189.5mg | 13% | |
| Total Carbs | 3.81g | 4% | |
| Sugars | 1.99g | 26% | |
| Dietary Fiber | 0.53g | 7% | |
| Protein | 6.67g | 44% | |
| Vitamin C | 44.2mg | 242% | |
| Vitamin A | 0.9mg | 99% | |
| Iron | 15.7mg | 287% | |
| Calcium | 33.9mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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