| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Appetizers, Breads, Vegetarian | 2 | Servings |
INGREDIENTS
| 1 | Ripe avocado | |
| Lemon juice | ||
| Salt | ||
| 2 | Thick country bread slices | |
| 1 | Garlic clove, peeled and | |
| halved | ||
| Extra-virgin olive oil | ||
| 2 | Green onions, tops trimmed | |
| and thinly sliced | ||
| 2 | milligrams sodium. |
INSTRUCTIONS
This grilled bread, topped with avocado and green onions, is delicious. Peel the avocado. Place it in a bowl and mash it coarsely with a fork, adding lemon juice and salt to taste. Grill or lightly toast the bread. Rub with the cut sides of the garlic clove and drizzle with olive oil. Mound the avocado mixture on top of the bread slices and sprinkle with green onions. Drizzle a few drops of olive oil over the top. PER SERVING: 271 calories, 6 grams protein, 32 grams carbohydrate, 15 grams fat, 47 percent calories as fat, 5.1 grams fiber, no cholesterol, Valentine's 1999 Menu by Pam Smith O'Hara of the Miami Herald <mailto:foodsection@herald.com> (ELF MC FS) kitpath@earthlink.net Recipe by: Verdura by Viana La Place (William Morrow) Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Feb 09, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 158
Calories From Fat: 113
Total Fat: 13.4g
Cholesterol: 0mg
Sodium: 155.3mg
Potassium: 518.2mg
Carbohydrates: 11.2g
Fiber: 6.4g
Sugar: 1.4g
Protein: 2.2g