Directions:
- Soak the dulse leaf in water for a few minutes, then drain and thoroughly rinse for 5 minutes, then squeeze out the water by hand.
- Slice up the bell pepper into strips.
- Run the carrots through a juicer, collecting the juicy pulp in a bowl.
- Remove the flesh from the avocado(s) and, using a fork, mash the avocado into the carrot pulp.
- Add the dulse and bell pepper to the carrot-avocado mixture, and serve.
- Optional: scoop out bell pepper and stuff with the carrot-avocado mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 281.87 Kcal (1180 kJ) | ||
| Calories from fat | 135.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.08g | 23% | |
|---|---|---|---|
| Sodium | 184.41mg | 8% | |
| Potassium | 1390.98mg | 30% | |
| Total Carbs | 38.2g | 13% | |
| Sugars | 15.83g | 63% | |
| Dietary Fiber | 15.48g | 62% | |
| Protein | 4.67g | 9% | |
| Vitamin C | 84.4mg | 141% | |
| Vitamin A | 4mg | 133% | |
| Iron | 26.4mg | 147% | |
| Calcium | 105.8mg | 11% | |
| Amount Per 100 g | |||
| Calories | 63.96 Kcal (268 kJ) | ||
| Calories from fat | 30.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.42g | 23% | |
|---|---|---|---|
| Sodium | 41.85mg | 8% | |
| Potassium | 315.65mg | 30% | |
| Total Carbs | 8.67g | 13% | |
| Sugars | 3.59g | 63% | |
| Dietary Fiber | 3.51g | 62% | |
| Protein | 1.06g | 9% | |
| Vitamin C | 19.1mg | 141% | |
| Vitamin A | 0.9mg | 133% | |
| Iron | 6mg | 147% | |
| Calcium | 24mg | 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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