Directions:
- Preheat oven to 350°F (180°C).
- Cut tomatoes in half and remove seeds.
- Brush with oil and place cut-side-up on cookie sheet.
- Bake for 30 minutes.
- Add jalapeño pepper to tray and continue to bake until browned or until semi-dried, about 1 hour.
- Remove seeds from jalapeño and dice.
- Dice tomatoes.
- Reserve, separately.
- Place lettuce on platter.
- Toss with avocados, red onion and tomatoes.
- Season.
- Place roasted red pepper, jalapeño, lime juice, garlic, sugar, Tabasco and olive oil in food processor or blender.
- Process until smooth.
- Toss salad with dressing and sprinkle with coriander.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 350.55 Kcal (1468 kJ) | ||
| Calories from fat | 293.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.62g | 50% | |
|---|---|---|---|
| Sodium | 14.41mg | 1% | |
| Potassium | 737.45mg | 16% | |
| Total Carbs | 17.05g | 6% | |
| Sugars | 6.05g | 24% | |
| Dietary Fiber | 8.41g | 34% | |
| Protein | 3.11g | 6% | |
| Vitamin C | 46.4mg | 77% | |
| Iron | 5.1mg | 28% | |
| Calcium | 37.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 152.98 Kcal (640 kJ) | ||
| Calories from fat | 128.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.23g | 50% | |
|---|---|---|---|
| Sodium | 6.29mg | 1% | |
| Potassium | 321.82mg | 16% | |
| Total Carbs | 7.44g | 6% | |
| Sugars | 2.64g | 24% | |
| Dietary Fiber | 3.67g | 34% | |
| Protein | 1.36g | 6% | |
| Vitamin C | 20.3mg | 77% | |
| Iron | 2.2mg | 28% | |
| Calcium | 16.3mg | 4% | |
* 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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