Ingredients:
- 1 lb tomato concasser; (fine diced, fr.); garlic, to taste
- asperagus plate
- 2 oz tomato concasser
- pinch of basil chiffanade, balsamic vinaigrette
- ridiccio leaf
Directions:
- GUACAMOLE
- Peel, pit and cube the avocados, reserving the pits.
- Add all the ingrediants. If the avocados are very ripe, mix very gently,
- If firm mix briskly. The resulting guacamole should be chunky with
- A creaminess to it. Return some of the pits to the guacamole.
- It is supposed to make it retain its green color longer. Even still,
- Keep plastic wrap directly on the guacamole.
- VINAIGRETTE
- Using the balsamic vinaigrette to moisten the tomatoe concasser
- With a little chiffanade.
- SERVE with ridiccio leaf in center of plate, add the guacamole on
- Top of ridiccio. Sourround with asperagus. Sprinkle tomatoes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1059.77 Kcal (4437 kJ) | ||
| Calories from fat | 859.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 95.55g | 147% | |
|---|---|---|---|
| Cholesterol | 8.51mg | 3% | |
| Sodium | 219.11mg | 9% | |
| Potassium | 3118.18mg | 66% | |
| Total Carbs | 63.63g | 21% | |
| Sugars | 7.16g | 29% | |
| Dietary Fiber | 42.78g | 171% | |
| Protein | 15.18g | 30% | |
| Vitamin C | 63.1mg | 105% | |
| Iron | 6.6mg | 37% | |
| Calcium | 172.4mg | 17% | |
| Amount Per 100 g | |||
| Calories | 147.93 Kcal (619 kJ) | ||
| Calories from fat | 120.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.34g | 147% | |
|---|---|---|---|
| Cholesterol | 1.19mg | 3% | |
| Sodium | 30.59mg | 9% | |
| Potassium | 435.26mg | 66% | |
| Total Carbs | 8.88g | 21% | |
| Sugars | 1g | 29% | |
| Dietary Fiber | 5.97g | 171% | |
| Protein | 2.12g | 30% | |
| Vitamin C | 8.8mg | 105% | |
| Iron | 0.9mg | 37% | |
| Calcium | 24.1mg | 17% | |
* 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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