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Avocado Poblano Chile Vinaigrette

3

whole ripe avocados, peel into 1- inch cubes

1/2

cup

red onion, peeled and julienned

1

fresh poblano chile, roasted, seeded, peeled and julienned

1/2

cup

fresh cilantro, chopped

1/2

cup

seasoned rice wine vinegar

1

tablespoon

olive or peanut oil

1/2

teaspoon

red pepper flakes optional

Salt,, to taste

1

Combine all ingredients in non-reactive bowl and toss gently to mix. Adjust

2

seasonings and chill. Vinegar will slightly melt the ripe avocado to a nice

3

consistency.

Servings: 4

Yield: 4 Servings

Nutrition Facts

Serving size: 1/4 of a recipe (6.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

269.76

Calories From Fat (76%)

206.37

% Daily Value

Total Fat 24.38g

38%

Saturated Fat 3.39g

17%

Cholesterol 0mg

0%

Sodium 110.5mg

5%

Potassium 908.82mg

26%

Total Carbohydrates 26.13g

9%

Fiber 9.12g

36%

Sugar 0.7g

 

Protein 2.91g

6%