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Avocado Salad

Name: Avocado Salad
Yield: 1 servings
Ingredients: 1 medium avocado; 1 pimento; 3 medium tomatoes; 2 tsp. salt; 2 hard boiled eggs

From Delicacies, 1929

Serves 1

Presented as published in 1929. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

529Calories

20 gProtein

32 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories529 kcal

Protein20 g

Carbohydrates32 g

Fiber18 g

Sugars11 g

Total Fat40 g

Saturated Fat7.5 g

Monounsaturated Fat23 g

Polyunsaturated Fat5.9 g

Omega-30.3 g

Cholesterol372 mg

Sodium4841 mg

Potassium1983 mg

Calcium120 mg

Iron3.9 mg

Magnesium111 mg

Phosphorus391 mg

Zinc3.2 mg

Copper0.7 mg

Manganese0.7 mg

Vitamin D2 mcg

Vitamin C71 mg

Vitamin A329 mcg

Vitamin E7.2 mg

Vitamin K71 mcg

Vitamin B61 mg

Vitamin B120.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)5.7 mg

Folate264 mcg

Choline347 mg

Caffeine0 mg

Water571 g

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 8. The excerpt below is the record exactly as published.

Avocado Salad 1 medium avocado 1 pimento 3 medium tomatoes 2 tsp. salt 2 hard boiled eggs

Cook this with the app: pantry check, scaling, and the assistant.