Meal Details
1. Avocado & greens vegan quesadilla
655 cals, 14p, 64c, 33f (per meal)
1/2 cup (144g)
2 tsp (10mL)
4 oz (113g)
4 oz (113g)
2 avocado(s) (402g)
4 tortilla (approx 12" dia) (468g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Add cheese, spinach, and avocado slices to one half of the tortilla. Fold tortilla in half and gently press together.
2
Heat oil in a skillet over medium heat. Add quesadilla and cook until golden, about 2-3 minutes per side.
3
Slice and serve with salsa.
2. Tomato and avocado salad
295 cals, 4p, 8c, 23f (per meal)
5 tbsp minced (75g)
5 tbsp (75mL)
2 1/2 avocado(s) (503g)
2 1/2 medium whole (2-3/5" dia) (308g)
1 1/4 tbsp (19mL)
1 1/4 tsp (4g)
1 1/4 tsp (8g)
1 1/4 tsp, ground (3g)
Recipe has been scaled from original by 2.5x. Adjust cook times and pan sizes accordingly.
1
Add minced onions and lime juice to a bowl. Allow to sit for a few minutes to help break down the strong flavors of the onion.
2
Meanwhile, prepare the avocado and tomato.
3
Add the cubed avocado, diced tomato, oil, and all seasonings to the onion and lime; mix until coated.
4
Serve chilled.